Step 1

Season steak all over with salt and pepper, then rub with 1 Tbsp. oil. Heat a dry large skillet, preferably cast iron, over medium-high. Cook steak, turning every minute or so and propping up on its fat cap to brown, until rare (an instant-read thermometer inserted into center should register 115°–120°), 5–7 minutes. Transfer to a plate.

Step 2

Add more oil to fat remaining in pan to make 2 Tbsp. fat total (leave the crispy bits!). Reduce heat to medium; cook garlic, stirring often, until golden, about 1 minute. Add broccoli rabe, season with salt and pepper, and cook, tossing occasionally, until slightly wilted and crisp-tender, about 3 minutes. Add ¼ cup water and cook, stirring often, until liquid is cooked off and broccoli rabe is tender, about 3 minutes. Remove from heat and stir in pickled peppers and lemon zest. Season with salt and pepper.

Step 3

Heat broiler. Slice steak ¼"–½" thick; shingle over vegetables in the center of skillet. Drizzle any juices on plate over vegetables. Scatter cheese over steak; broil until cheese is melted and browned in spots, about 3 minutes. Drizzle lemon juice over vegetables just before serving.