Zigeuner Steak Recipe

Bring steak to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry thoroughly with paper towels.

Season both sides of each steak evenly with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Add 2 tablespoons olive oil and 1 tablespoon butter; swirl to coat.

Sear steaks: place steaks in the skillet without crowding. Cook 3–4 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C), or adjust time for desired doneness. Do not move steaks while searing to develop a good crust.

During the last 1 minute of cooking, tilt the pan and spoon hot butter/oil over the steaks (baste) for extra flavor. Remove steaks to a cutting board, tent loosely with foil, and rest 6–8 minutes while you prepare the topping.

While steaks rest, prepare vegetables: thinly slice the yellow onion. Core, seed and slice the bell peppers into 1/4-inch strips. Clean mushrooms and slice them. Mince the garlic. Chop the parsley and set aside.

In a separate large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat until shimmering.

Add sliced onions to the pan and sauté 3–4 minutes until they begin to soften and turn translucent.

Add sliced peppers and continue to cook 4–5 minutes until peppers soften but still have some bite.

Add mushrooms to the pan and cook 3–4 minutes until they release their moisture and begin to brown.

Stir in the minced garlic and cook 30–45 seconds until fragrant, careful not to burn.

Push vegetables to the side and add the tomato paste; let it cook 30–45 seconds to remove raw edge, then stir into the vegetables.

Deglaze the pan with the white wine (or beef broth), scraping up any browned bits from the bottom. Add the fresh tomato (or canned diced tomato), paprika, smoked paprika (if using), dried thyme, sugar, salt and black pepper. Stir to combine.

Bring mixture to a gentle simmer and cook 4–6 minutes until sauce thickens slightly and flavors meld. Taste and adjust seasoning.

Stir in chopped parsley just before serving.

To serve: slice steaks against the grain, place on plates, and spoon generous portions of the Zigeuner topping over each steak. Spoon a little of the pan sauce around the meat. Serve immediately.