I’ve written previously about Suzanne Goin’s superb seasonal cookbook, Sunday Suppers at Lucques, which features recipes from her LA restaurant. This rustic menu of marinated grilled steak, peperonata, and baked ricotta will definitely become a staple in our house.
The peperonata is a colorful blend of bell peppers and red onion, delicious hot or room temperature. The capers, fresh oregano and vinegar make this dish a modern twist on peppers and onions. The ricotta is warm and creamy; bake it in an attractive casserole dish or cazuela and serve it at the table.
2 New York Strip Sirloin Steaks, or steak of your choice
1 garlic clove, thinly sliced
1 tsp chopped fresh rosemary
2 pinches red pepper flakes
zest of 1 lemon
1 tsp cracked black pepper
1 tblsp coarse sea salt
1 tblsp extra-virgin olive oil
1. Season the steaks with rosemary, garlic, hot pepper, lemon zest, salt and pepper and drizzle with olive oil. Refrigerate for 2 to 4 hours. Let the steaks come to room temperature before grilling.
2. Heat a grill to medium-high. Grill steaks to desired temperature, about 5 to 6 minutes per side for medium-rare. Rest the steaks, covered in aluminum foil, for 8 to 10 minutes.
3 large sweet bell peppers (red, orange, and yellow)
3 tblsp extra-virgin olive oil
1 red onion, sliced
1 tsp thyme leaves
1 1/2 tblsp salt-paked capers, rinsed and drained
2 tblsp red wine vinegar
1 tblsp chopped fresh oregano leaves
coarse salt and fresh black pepper
1. Cut the peppers in half lengthwise and remove the stems, seeds and membranes. Thinly slice the peppers lengthwise. Heat a large saute pan over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Add the onion, peppers, thyme, salt and pepper. Saute over high heat for 5 to 6 minutes, tossing often, until the peppers soften. (They should still have a little crunch to them but be tender).
2. Add the capers and cook another minute. Turn off the heat, add the vinegar and reduce by half. The residual heat should be enough to reduce the vinegar. Use a rubber spatula to scrape all the vinegar over the peppers. Add the oregano and toss well. Taste for seasoning. Serve the warm peperonata alongside the steak.
3 cups fresh artisanal whole milk ricotta
6 tblsp extra-virgin olive oil
1 1/2 tsp thyme leaves
1 tblsp chopped Italian parsley
2 pinches red pepper flakes
salt and cracked black pepper
1. Preheat the oven to 400 degrees.
2. Place the ricotta in a large bowl and stir in 5 tblsp of the olive oil, 1 tsp thyme, chopped parsley, salt and pepper.
3. Transfer the ricotta to an 8-inch gratin dish or cazuela. Gently press the top of the cheese with your fingers to make slight indentations, and decorate the ricotta with the remaining thyme and the red pepper flakes. Drizzle the remaining olive oil over the top, and bake 30 to 40 minutes, until golden brown on top. Serve with Grilled Steak and Peperonata.