Steak au Poivre and Ratatouille Hash

Deselect All

Steak: 

2 tablespoons canola oil

Kosher salt

2 teaspoons coarsely ground black pepper

One 12-ounce hangar steak

Vinaigrette:

2 tablespoons red wine vinegar

1 1/2 tablespoons Dijon mustard

Kosher salt and freshly ground black pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh basil

Ratatouille Hash:

3 tablespoons canola oil

1 medium red bell pepper, diced

1 medium yellow bell pepper, diced

1 zucchini, diced

3 cloves garlic, finely chopped

1 cup grape tomatoes

2 large Yukon gold potatoes, par cooked in salted water (not peeled) and diced

1/2 cup chopped fresh flat-leaf parsley