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.
Sunset NOVEMBER 2013
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. 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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