Steak au Poivre and Ratatouille Hash
• 2 tablespoons canola oil
• Kosher salt
• 2 teaspoons coarsely ground black pepper
• One 12-ounce hangar steak
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh basil
• 3 tablespoons canola oil
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 zucchini, diced
• 3 cloves garlic, finely chopped
• 1 cup grape tomatoes
• 2 large Yukon gold potatoes, par cooked in salted water (not peeled) and diced
• 1/2 cup chopped fresh flat-leaf parsley
For the steak: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Sprinkle the steak on both sides with salt and crust one side of the steak with the pepper. Put the steak in the pan, pepper-side down, and cook until golden brown, 3 to 4 minutes. Flip and continue cooking to medium-rare doneness, 4 to 5 minutes longer. Remove to a plate and let rest 10 minutes.
For the vinaigrette: In a mixing bowl, combine the red wine vinegar and Dijon mustard and season with salt and pepper. Whisk lightly, then slowly stream in the extra-virgin olive oil. Fold in the basil leaves.
For the hash: Heat the canola oil in the pan, add the peppers and zucchini and cook, stirring a few times, about 2 minutes. Add the garlic and cook until the vegetables are soft, about 5 minutes. Next, add in the tomatoes and cook for 1 minute. Add the potatoes, season with salt and pepper and cook until lightly golden brown on all sides. Season with salt and pepper and transfer to a platter. Drizzle with some vinaigrette.
To serve: Slice the steak and move to a serving platter. Drizzle with some vinaigrette. Serve alongside the hash.
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