Tagliata balsamico con Peperonata – steak strips with bell pepper vegetables

Ingredients for 4 servings:

• 1 kg bell pepper(s), color as desired
• 1 onion(s), white
• 3 garlic cloves
• 2 tbsp extra virgin olive oil
• salt and pepper
• 400 g tomato pulp
• 1 tbsp clarified butter or double the amount of rapeseed oil
• 2 beef steaks (300 g each) (rump, rump steak or fillet)
• 2 tsp sugar, slightly heaped
• 5 tbsp Balsamic vinegar of Modena
• 1 tbsp butter, cold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash the peppers and pat dry. Quarter them, remove the stems, seeds, and white fibers, and cut the flesh into 3 to 4 cm pieces. Peel the onion, halve it, and thinly slice it. Peel the garlic. Heat the olive oil in a large pan and sauté the onion and garlic over low heat for 15 minutes until translucent. Add the peppers, season with salt and pepper, then stir and sauté covered for another 15 minutes. Remove the garlic cloves and stir in the tomato flesh. Cover and sauté for another 15 minutes. Melt the clarified butter in a non-stick pan over medium heat. Increase the heat and sear the steaks for 3 minutes on each side. Preheat the oven to 60°C and let the steaks rest until ready to serve. Place 4 plates in the oven and warm until ready to serve. In the frying fat, melt the sugar over low heat, stirring constantly, until it turns into a colorless caramel. Deglaze with the balsamic vinegar and continue stirring until the caramel has dissolved. Remove the pan from the heat and melt the cold butter into the warm sauce. To serve, top each plate with half the peperonata and season with pepper. Season the steaks with pepper and cut crosswise into approximately 3 mm thick strips. Arrange them in a fan shape on the plates. Drizzle the meat with the balsamic sauce using a tablespoon.