Peperonata is traditionally an Italian dish of stewed bell peppers, tomatoes and onions that is eaten with bread or used as a topping for meat. This low FODMAP version is loosely based on the classic, but uses a Mexican inspired flavor profile. The stew is also delicious atop grilled chicken.
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| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
For the steak:
- 1/4 cup olive oil
- 1/4 cup scallion greens chopped
- Juice of one lime
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- kosher salt and freshly ground black pepper
- 2 pounds flank steak
For the peperonata:
- 2 tablespoons olive oil
- 1 large red bell pepper thinly sliced
- 1 large yellow bell pepper thinly sliced
- 1/2 teaspoon ground cumin
- 1 tablespoon cilantro chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Ingredients
For the steak:
For the peperonata:
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Instructions
- To make the steak, whisk together olive oil, scallion greens, lime juice, cumin, chili powder, oregano and coriander in a small bowl; season with salt and pepper to taste.
- In a gallon Ziploc bag or large bowl, combine steak and marinade. Marinate for at least 30 minutes, turning the bag occasionally.
- While the steak is marinating, make the peperonata: heat the olive oil in a large, heavy-bottomed skillet over medium-low heat. Add the bell peppers and saute until the peppers are very tender, about 40 minutes. Mix the cumin, lime juice and cilantro, and season to taste with salt and pepper. Set aside while you cook the steak.
- To cook the steak: Drain the steak from the marinade and discard the excess marinade. Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before thinly slicing against the grain.
- Top the steak with the peperonata and serve.