For the peperonata, heat 40 ml olive oil in a large saucepan over medium heat. Cook 1 thinly sliced red onion and 2 thinly sliced cloves of garlic, stirring occasionally, for 5 minutes or until garlic just begins to colour.
Add 1 red en 1 yellow paprika, sliced in strips, and 2 hacked anchovies, if using, and toss to coat in oil. Add a peeled and hacked tomato. Stir continuously for 5 minutes or until starting to simmer.
Reduce heat to low and cook, stirring occasionally, for 1 hour or until the paprikas are very tender but the skin is still intact. Add 1 tsp capers and check seasoning.
For the salsa verde, finely chop the leaves of 2 sprigs of basil, 2 sprigs of mint, 2 sprigs of parsley, 2 sprigs of oregano and combine with 1 crushed garlic clove, 1 tbsp Dyon mustard, 3 finely chopped anchovies, 1/2 tbsp red wine vinegar and 40 ml robust extra virgine olive oil
Season with salt flakes and freshly ground black pepper.
Heat a chargrill pan over medium-high heat. Brush two 250g flat iron steaks with oil and season with salt flakes and freshly ground black pepper. Grill steak for 4 minutes each side for rare, or until cooked to your liking.
Rest, loosely covered, for 5 minutes. Carve steak across the grain. Spoon peperonata into a serving dish, top with steak and drizzle with salsa verde.
Serve with chargrilled sourdough and remaining salsa verde alongside. Delizioso for 2.
