Steak With Roasted Peppers and Tomatoes Over Polenta
Photo by Christopher Baker
Cook the polenta according to the package directions.
Heat oven to 400° F. Toss the bell peppers, tomatoes, fennel seeds, paprika, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper on a rimmed baking sheet and roast until the vegetables are slightly charred, 14 to 15 minutes. Toss with the vinegar.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, in 2 batches, until an instant-read thermometer inserted in the center registers 130° F, 2 to 5 minutes per side for medium-rare*. Let rest for 5 minutes. Slice against the grain.