Calabrian Chile Butter Steaks

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch-wide wedges, keeping the layers in tact. Peel 1 clove of garlic. Halve the baguettes lengthwise. Cut off and discard the stems of the poblano peppers; remove the cores, then quarter lengthwise. Cut off and discard the stems of the shishito peppers. Throughly wash your hands, knife, and cutting board  immediately after handling the peppers. Combine the onion wedges, quartered poblano peppers, and prepared shishito peppers in a large bowl. In a separate bowl, whisk together the vinegar, oregano, and mayonnaise; season with salt and pepper.

To the bowl of prepared onion and peppers, add a drizzle of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer on one side. Place the halved baguettes, cut side up, on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Roast 7 to 9 minutes, or until the baguettes are lightly browned. Leaving the oven on, carefully remove the baguette from the oven; transfer to a cutting board. Return the vegetables to the oven and roast 6 to 8 minutes, or until browned and tender when pierced with a fork. Transfer to a cutting board.

Meanwhile, pat the steaks dry with paper towels;  season with salt and pepper on all sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Meanwhile, in a bowl, combine the softened butter and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash to thoroughly combine.

Carefully rub the cut sides of the toasted baguettes with the peeled garlic clove; discard the clove. Medium dice the baguettes. Roughly chop the roasted vegetables. In the reserved bowl, combine the diced baguette, chopped vegetables, vinaigrette, capers, and a drizzle of olive oil. Toss to coat.Taste, then season with salt and pepper if desired.

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the panzanella. Top the steaks with the chile butter. Enjoy!