Chef notes
Growing up in New York City, I ate a lot of Dominican food. It's exciting to share my version of one of my favorite Dominican dishes.
Technique tip: Make the pickled onions a few days ahead of time if you want, then put them on everything.
Swap option: Try this with grilled chicken or seared salmon.
Ingredients
- neutral oil, as needed for sautéing
- 1½ tablespoons minced fresh garlic
- 1 tablespoon minced fresh ginger
- 1/4 medium white onion, sliced
- 1/4 medium red onion, sliced
- 1/4 yellow bell pepper, sliced
- 1/4 red bell pepper, sliced
- 1 tablespoon Creole seasoning
- 2 teaspoons sazón seasoning with culantro y achiote
- 1/2 cup recaito (Puerto Rican sofrito)
- 1 cup sofrito
- 1 tablespoon turbinado sugar
- 2 tablespoons ketchup
- 4 tablespoons red wine vinegar
- 2 cubes chicken bouillon
- 1 cup low-sodium chicken stock
- kosher salt, to taste
- 1/2 cup red pearl onion rings
- 1/2 red beet, cleaned and sliced into 1/4-inch strips
- 3/4 cup red wine vinegar
- 3/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon Creole seasoning
- 1 teaspoon sazón seasoning with culantro y achiote
- 1 strip steak
- kosher salt, to taste
- neutral oil
- flaky sea salt, to taste
- 3 ounces stewed peppers (recipe above)
- pickled red onions (recipe above)
- 5 cilantro leaves
- 1 lime wedge
Preparation
For the stewed peppers:
1.Add enough oil to cover the bottom of a Dutch oven set over medium heat.
2.Add garlic and ginger, gently cooking for about 3 minutes, until the garlic is soft and fragrant.
3.Add onions and peppers, and sauté for 15 minutes, stirring often.
4.Raise the heat to medium-high and add the remaining ingredients along with 2 teaspoons of salt. Once simmering, reduce to medium-low heat and cook for 1 hour stirring occasionally. After an hour, taste and adjust seasoning as desired with salt.
For the pickled red onions:
1.To slice into rings, gently peel the whole pearl onion and slice crosswise, about 1/16-inch thick. Separate the rings and set aside in a microwave-safe container.
2.Meanwhile, heat the remaining ingredients in a stainless-steel pot over high heat.
3.Bring to a simmer, stirring occasionally, then pour over the pearl onion rings.
4.Allow to cool completely before using or storing in the refrigerator.
For the steak:
1.In a small bowl, combine Creole seasoning and sazon, mixing well. Season the steak on all sides with spice mixture and salt then set aside for 20 minutes.
2.When ready, heat a grill or cast-iron skillet with oil over high heat. Once nearly smoking, sear the steak on all sides, including the edges to desired doneness, then transfer to a plate to rest for 10 minutes.
3.Meanwhile, make sure the stewed peppers are hot and seasoned.
4.Slice steak, then transfer to a plate. Season with flaky sea salt, then top with stewed peppers, pickled onions and cilantro. Serve with lime wedge.
