When you’re in the mood for a juicy steak with a nice crust, it’s nice to repurpose those pan drippings with a vegetable side. I like the somewhat spicy, bitter flavor of shishitos especially with the sweet and briny flavor of the olive-prune garnish.
Brown the steak. Preheat an oven-safe large skillet over medium heat and add the tallow/oil. Season the steak all over with salt and pepper. When the pan is hot, cook 1 side of the steak 4 to 6 minutes, depending on thickness, until browned. Using tongs, flip and immediately surround the steaks with the shishito peppers and zucchini and transfer the pan to the oven. Roast for 6 to 9 minutes, or until cooked through to your desired doneness. Carefully remove the hot pan and transfer the steaks to a cutting board to rest. Stir the vegetables and return the skillet to cook the vegetables 3 minutes or until blistered. Plate the vegetables.
Make the topping and serve your dish. To the skillet, add the garlic and chopped olives. Cook over low heat, stirring occasionally for 1 minute. Add the vinegar, prunes, and water. Season with a pinch of salt and pepper and cook for 2 minutes, until the liquid is slightly reduced. Find the lines of the muscle on the rested steak; thinly slice crosswise against the grain. Serve the finished vegetables topped with the sliced steak and a spoonful of the olive-prune topping. Enjoy!