Steak With Artichoke and Cherry Pepper Sauté
Flank steak benefits from quick cooking at high heat, and this recipe puts the cut to great use. First, you’ll sear the steak over the stovetop, and as it rests, you’ll prepare the side dish, a quick-cooking sauté that combines hunks of bread, halved artichoke hearts, and red cherry peppers (look for the latter at the supermarket in jars alongside roasted red peppers and olives). The combination might seem a bit random, but the sweet, crunchy dish proves the perfect accompaniment to long strips of juicy, medium-rare steak. A glass of robust red wine is optional, of course, but encouraged.