Grilled Flank Steak with Peperonata

Total Time:
40 min
20 min
20 min

4 servings

  • 6 tablespoons extra-virgin olive oil, plus more for the grill
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons chopped fresh thyme
  • 2 cloves garlic, grated
  • 1 1/2 pounds flank steak, trimmed and halved lengthwise
  • Kosher salt and freshly ground pepper
  • 1 red onion, sliced 1/2 inch thick and separated into rings
  • 6 Italian frying peppers (such as Cubanelle), quartered lengthwise and seeded
  • Pinch of red pepper flakes
  • 1/2 baguette or 1 demi baguette, split
  • 2 tablespoons chopped fresh mint
  • Heat a grill to medium high. Whisk 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, the mustard, thyme and 1 grated garlic clove in a bowl. Rub all over the steak and season with salt and pepper; set aside. Combine 2 tablespoons olive oil and the remaining grated garlic in a small bowl; set aside.

  • Toss the red onion and peppers with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper. Grill the vegetables, flipping, until lightly charred and tender, about 5 minutes. Transfer to a bowl; stir in the remaining 2 tablespoons balsamic vinegar and the red pepper flakes. Cover with plastic wrap and set aside.

  • Brush the grill grates with olive oil. Grill the steak until browned, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest. Meanwhile, toast the bread on the grill. Remove and cut into pieces; brush the cut sides with the garlic oil and season with salt and pepper.

  • Stir the mint into the pepper mixture. Thinly slice the steak against the grain. Serve with the peppers and garlic bread.

  • Photograph by Charles Masters

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    This recipe is featured in:

    Great Grilled Mains