• Season the steak with the harissa, salt, and black pepper.
• Rinse the bell peppers, slice in half lengthwise, remove the seeds, and cut into thick 1-inch strips.
• With the side of a knife, smash the garlic.
• Strip the thyme leaves from their stems; chop the leaves, and discard the stems.

In a sauce pot over high heat, combine ¼ cup oil with the smashed garlic, thyme, mirin, if using, and 1½ cups water. Add the bell peppers and season with salt. Bring to a boil, reduce to a simmer, and cook until the bell peppers are completely tender and soft yet still holding their shape, 20 to 22 minutes.

In a frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning once, until well browned and slightly pink in the middle, 3 to 5 minutes on each side.
Transfer the steaks to a plate and let rest at least 5 minutes before slicing.

Remove the peppers from the braising liquid and serve alongside or on top of the steaks. Top with the arugula pesto.

An easy way to slice and seed bell peppers.
How to get the best sear on your meat before braising.
On peeling and mincing garlic without a fuss.

Allowing the steak to come to room temperature before cooking helps it sear evenly and develop a nice brown crust and a juicy, medium-rare center. Don’t be in a hurry to cut into the steak once it’s done. Letting it rest a few minutes before slicing allows the muscle fibers to relax and retain more of the meat’s juices. When it is time to cut into the steak, slice against the grain. The meat will have a more tender mouthfeel and be easier to chew.