Grilled Steak and Peppers Vinaigrette

Ingredients:

1 large bunch leeks (2 to 3 lbs, white and pale parts only)
2 Tbsp unsalted butter
1 3/4 cups reduced-sodium chicken broth
1 Turkish or 1/2 California bay leaf
3 thyme sprigs
2 lbs sirloin flap steaks
2 Tbsp plus 2 tsp olive oil, divided
4 Cubanelle peppers (Italian green frying peppers)
2 Tbsp red wine vinegar
2 Tbsp Dijon mustard
5 Tbsp extra-virgin olive oil

Equipment:
a large (2-burner) grill pan

Instructions:

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

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.

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

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.

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.

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.

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

Makes 4 servings.