This elegant dish is simple enough for any occasion. Seared steak is topped with tangy pepperonata: a mixture of peppers and onions that is cooked down to a wonderful jam-like consistency. A cannellini bean mash is a healthier substitute to mashed potatoes, but made just as flavorful thanks to oregano and garlic.
red bell pepper
Preheat oven to 450 degrees and remove the steak from the fridge. Finely chop the oregano and garlic. Peel, halve, and thinly slice the onion. Remove the seeds and white veins from the pepper and cut into thin strips. Drain and rinse the cannellini beans.
Heat 1 tablespoon oil in a pan. Add the onion and pepper and cook over low heat until softened, about 10 minutes, stirring often. Season with salt and pepper.
In another pan, heat another tablespoon oil. Season the steak with paprika, salt and pepper. Sear the steak for 2-3 minutes on each side over medium-high heat, until golden brown. Transfer to a baking sheet and roast for 5 minutes.
Add the Dijon mustard and 1 tablespoon water to the peppers and onions. Stir to combine and let them cook until the rest of the meal is complete.
Mash the cannellini beans on a cutting board with a fork. In the same pan you cooked the steak in, add the garlic and cook over medium heat for 30 seconds, until fragrant. Add the mashed cannellini beans and oregano to the pan with 1 tablespoon or two. Stir to combine and cook until slightly thickened, about 2 minutes.
Finish: Remove the steak from the oven and let it rest for 5 minutes. Then, thinly slice. Serve the cannellini bean mash with the pepperonata and the steak on top.