3 green onions dark trimmed thinly sliced sliced for topping
0.5 teaspoon paprika smoked spanish hot (pimentón picante)
0.3 teaspoon pepper
2 oz to 8 peppadew peppers chopped
12 oz piquillo peppers rinsed drained sliced
2 bell peppers red seeded sliced into thin strips
0.5 teaspoon salt
1.5 tablespoons sherry vinegar
Equipment
frying pan
Directions
Heat a large cast-iron frying pan over medium-high heat. Season meat with salt and pepper.
Add 1 tbsp. oil to skillet, then add meat and brown in 2 batches, 2 to 3 minutes per side.
Transfer to a plate.
Add remaining 1 tbsp. oil to frying pan, then add 3 thinly sliced green onions, garlic, and bell peppers; cook until lightly charred, 2 to 3 minutes.
Add piquillos, Peppadews, Peppadew liquid, sherry vinegar, and smoked paprika and cook until liquid thickens, 4 minutes. Return meat to pan and cook 1 minute more. Divide among 4 plates and top with sliced green onion ends.
