Grilled Steaks & Pepper Panzanella

Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Peel 1 clove of garlic. Halve the baguettes lengthwise. Cut off and discard the stems of the sweet peppers; remove the cores, then halve lengthwise. Cut off and discard the stems of the shishito peppers. Throughly wash your hands, knife, and cutting board immediately after handling. Combine the onion rounds, quartered sweet 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. Drizzle the halved baguette with olive oil.Reserving the bowl, grill the onion rounds 8 to 9 minutes per side, or until charred and tender. Grill the shishito peppers, turning occasionally, 7 to 8 minutes, or until charred and softened. Grill the quartered sweet peppers 3 to 4 minutes per side, or until charred and softened. Grill the prepared baguettes 1 to 2 minutes per side, or until lightly browned and toasted. Transfer to a cutting board.

Pat the steaks dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

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 grilled baguettes with the peeled garlic clove; discard the clove. Medium dice the baguettes. When cool enough to handle, roughly chop the grilled vegetables. In the reserved bowl, combine the diced baguettes, chopped vegetables, dressing, 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!