Five-Pepper Steak

• 1 1/4 pounds flank steak, sliced 1/4 in. thick
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil, divided
• 3 green onions, trimmed and thinly sliced, plus sliced dark green ends of 2 more, for topping
• 2 garlic cloves, thinly sliced
• 2 red bell peppers, seeded and sliced into thin strips
• 1 jar (12 oz.) piquillo peppers, drained, rinsed, and sliced
• 6 to 8 Peppadew peppers (about 2 oz.), chopped, plus 6 tbsp. Peppadew pickling liquid
• 1 1/2 tablespoons sherry vinegar
• 1/2 teaspoon hot smoked Spanish paprika (pimenton picante)

1. Heat a large cast-iron frying pan over medium-high heat. Season meat with salt and pepper. Add 1 tbsp. oil to skillet, then add meat and brown in 2 batches, 2 to 3 minutes per side. Transfer to a plate.
2. Add remaining 1 tbsp. oil to frying pan, then add 3 thinly sliced green onions, garlic, and bell peppers; cook until lightly charred, 2 to 3 minutes. Add piquillos, Peppadews, Peppadew liquid, sherry vinegar, and smoked paprika and cook until liquid thickens, 4 minutes. Return meat to pan and cook 1 minute more. Divide among 4 plates and top with sliced green onion ends.

flank steak, salt, pepper, canola oil, green onions, garlic, red bell peppers, piquillo peppers, peppers, sherry vinegar, paprika

Taken from www.myrecipes.com/recipe/five-pepper-steak (may not work)