2 tablespoons canola oil
2 teaspoons coarsely ground black pepper
One 12-ounce hangar steak
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
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
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