A classic peperonata is a southern Italian sauce made with olive oil, sweet peppers, fresh herbs and capers.  The peppers gently cook in the warm olive oil until they are very soft—melted even,  before being finished off with briny capers and most often, fresh oregano.  (Fresh basil works very well, too as well as fresh parsley.)  This lovely sauce is a nice addition to a variety of meats and seafood, but also is nice served with pasta, or even as a starter on toasted bread with a shaving of your favorite Italian cheese right on top.  This specific recipe pairs the peperonata with steak; a match made in culinary heaven!  Use whatever cut of beef you feel like grilling either outside on the grill or inside on the grill pan.  I found two lovely filet mignons, but a skirt or flank steak is a great option to feed a larger crowd.

(To view this recipe, click on the following link: https://www.cookscountry.com/recipes/8219-flank-steak-peperonata)

Tagged: basil, beef, capers, Cook's Country, Cook's Country magazine, filet mignon, flank steak, flank steak peperonata, Italian, Italy, olive oil, oregano, peperonata, pepper sauce, peppers, southern Italian, steak, steak peperonata, sweet peppers, tomato paste