Grilled Flank Steak with Peperonata
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 559 calorie
- Total Fat
- 33 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 103 milligrams
- Sodium
- 748 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 4 grams
- Protein
- 39 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
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
Directions
- 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.