Five-Pepper Steak

Photo: Annabelle Breakey; Styling: Randy Mon  

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 44%
  • Protein: 32g
  • Fat: 17g
  • Saturated fat: 4.8g
  • Carbohydrate: 16g
  • Fiber: 3.8g
  • Sodium: 469mg
  • Cholesterol: 50mg


  • 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)


  1. 1. 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.
  2. 2. 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.
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