A variety of peppers--fresh, jarred, and ground--makes this dish dance with flavor, though not with heat (it's only mildly spicy). All of the peppers can be found at well-stocked grocery stores: Find piquillos with jarred peppers, Peppadews at the olive bar, and smoked paprika in the spice aisle.
1 1/4 pounds flank steak, sliced 1/4 in. thick
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
3 green onions, trimmed and thinly sliced, plus sliced dark green ends of 2 more, for topping
2 garlic cloves, thinly sliced
2 red bell peppers, seeded and sliced into thin strips
1 jar (12 oz.) piquillo peppers, drained, rinsed, and sliced
6 to 8 Peppadew peppers (about 2 oz.), chopped, plus 6 tbsp. Peppadew pickling liquid
1 1/2 tablespoons sherry vinegar
1/2 teaspoon hot smoked Spanish paprika (pimentón picante)
How to Make It
Heat a large cast-iron frying pan over medium-high heat. Season meat with salt and pepper. Add 1 tbsp. oil to skillet, then add meat and brown in 2 batches, 2 to 3 minutes per side. Transfer to a plate.
Add remaining 1 tbsp. oil to frying pan, then add 3 thinly sliced green onions, garlic, and bell peppers; cook until lightly charred, 2 to 3 minutes. Add piquillos, Peppadews, Peppadew liquid, sherry vinegar, and smoked paprika and cook until liquid thickens, 4 minutes. Return meat to pan and cook 1 minute more. Divide among 4 plates and top with sliced green onion ends.