Skirt Steaks with Artichoke and Pickled Pepper Relish · Faith Middleton's Food Schmooze

Name: Skirt Steaks with Artichoke and Pickled Pepper Relish · Faith Middleton's Food Schmooze
Ingredients: 3/4 to 1 pound (340 to 450 g) skirt steak; Salt; freshly ground black pepper; 1 tablespoon (about) neutral or olive oil; 2 tablespoons minced onion; 3 cloves garlic (chopped); 1/4 teaspoon red chile flakes (or to taste); 3 tablespoons chopped frozen or drained marinated artichoke hearts; 1/4 cup (scant) stemmed, seeded, and coarsely chopped pickled cherry peppers, peperoncini, or pickled chile peppers; 1/2 teaspoon dried oregano; 1 tablespoon red wine vinegar; 1/4 cup extra-dry vermouth or dry white wine; 1 cup baby spinach (chopped); 3 to 4 tablespoons extra virgin olive oil (or as needed)

foodschmooze.org

This antipasto-like relish can be as salty, tangy, or spicy as you like, depending on the pickled peppers you choose.

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Ingredients

3/4 to 1 pound (340 to 450 g) skirt steak
Salt
freshly ground black pepper
1 tablespoon (about) neutral or olive oil
2 tablespoons minced onion
3 cloves garlic (chopped)
1/4 teaspoon red chile flakes (or to taste)
3 tablespoons chopped frozen or drained marinated artichoke hearts
1/4 cup (scant) stemmed, seeded, and coarsely chopped pickled cherry peppers, peperoncini, or pickled chile peppers
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar
1/4 cup extra-dry vermouth or dry white wine
1 cup baby spinach (chopped)
3 to 4 tablespoons extra virgin olive oil (or as needed)