Active Time

　　25 min

　　Total Time

　　1 1/4 hr

　　Meaty slices of grilled steak and chunks of charred green pepper sit on a silky-soft base of braised leeks.

　　

Ingredients

Makes 4 servings

　　1 large bunch leeks (2 to 3 pounds; white and pale green parts only)

　　2 tablespoons unsalted butter

　　1 3/4 cups reduced-sodium chicken broth

　　1 Turkish or 1/2 California bay leaf

　　3 thyme sprigs

　　2 pounds sirloin flap steaks

　　2 tablespoons plus 2 teaspoon olive oil, divided

　　4 Cubanelle peppers (Italian green frying peppers)

　　2 tablespoons red-wine vinegar

　　2 tablespoons Dijon mustard

　　5 tablespoons extra-virgin olive oil

　　Equipment: a large (2-burner) grill pan

　　

Step 1

Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash.

　　

Step 2

Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes. Uncover and boil until liquid has reduced to about 2 tablespoons. Discard bay leaf and thyme.

　　

Step 3

Meanwhile, heat grill pan over medium-high heat until hot.

　　

Step 4

Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 15 minutes.

　　

Step 5

Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces.

　　

Step 6

Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers.

　　

Step 7

Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette.

　　Serve with:

　　mashed potatoes