This grilled flank steak peperonata is an easy, flavor-packed dinner that's perfect for summer. A quick marinade keeps the steak juicy and tender, while the sweet and tangy peperonata adds bold Mediterranean flair. It's a simple way to elevate weeknight cooking or impress guests without the fuss.
Grilling season is my favorite time of year, and this grilled flank steak peperonata is one of those recipes that makes the most of it. Simply toss marinated flank steak on the grill alongside peppers, onions, and tomatoes, then mix it all with a bright, herbaceous dressing for a meal that's as healthy as it is flavorful. It's the kind of no-fuss, all-flavor dinner that you'll want to make on repeat all summer long, way more exciting than your usual steak and veggies.
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Why you'll love this flank steak recipe.
Big flavor, minimal effort - A quick marinade and easy grill time make this a fuss-free meal that tastes restaurant-worthy.
Perfect for summer - Everything cooks on the grill, keeping your kitchen cool and cleanup easy.
Nutritious and colorful - Loaded with fresh veggies, lean protein, and vibrant herbs for a meal that's as good for you as it looks.
Versatile - Serve it on its own, over greens, or with crusty bread, rice, or polenta.
Naturally gluten-free - A wholesome option that fits a variety of dietary needs without sacrificing flavor.
More grilling recipes you will love!
Equipment
- Large plastic bag (for marinating the steak)
- Grill
- Baking sheet
- Aluminum foil
Ingredients
- Flank Steak: You could also use flat iron steak or skirt steak.
- Olive oil
- Red wine vinegar
- Dried basil
- Dried oregano
- Worcestershire sauce
- Sweet Peppers:
- Red onion: You could also use a sweet Vidalia onion if preferred.
- Roma tomatoes: I highly recommend using Roma tomatoes because they tend to have less seeds. However, if you want to use another kind of tomato simply scoop some of the seeds out before grilling.
- Fresh basil
- Fresh parsley
- Red pepper flakes
- Garlic
- Capers
- Salt & Pepper
Step by Step Instructions
Start by tenderizing and marinating the flank steak for a few hours in the fridge.
Take it out about 15 minutes before grilling to allow it to come to room temperature. Preheat the grill to medium high to high.
Then rub a little olive oil on the vegetables and sprinkle with salt and pepper. Grill over medium high to high heat for 4 minutes with the lid closed. Then flip and grill for another 4 minutes before removing to a baking sheet.
While the steak and veggies are grilling mix up the dressing. Then while the steak is resting thinly sliced the grilled vegetables and mix with the dressing.
Serve the slice flank steak over the warm peperonata salad and enjoy!
Recipes FAQs
I usually recommend at least a couple of hours but it can sit in the marinade in the fridge overnight.
This allows the steak to come close to room temperature which results in more even cooking throughout. If you do not let it come to room temperature before grilling it can result in a burned outside and a raw inside.
Skirt steak or flat iron steak are great substitutes if you can't find flank. Just adjust cooking times as needed, since these cuts can vary in thickness.
Store leftover steak and peperonata in separate airtight containers in the fridge for up to 3 days. Reheat gently or enjoy cold over salad or in a sandwich.
More recipes to try.
Grilled Pepper and Mozzarella Sandwiches
Made this Grilled Flank Steak Peperonata recipe? Let me know what you think in the comments!
Recipe
Grilled Flank Steak Peperonata
Equipment
- Grill
- Cutting board and knives
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the grilled flank steak
- 2 to 3 lb flank steak
- 3 tablespoon olive oil
- 3 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoon dried oregano
- salt and pepper
For the Peperonata Salad
- 4 long sweet bell peppers regular bell pepper will work as well
- 1 red onion
- 3 Roma tomatoes
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 3 garlic cloves, crushed
- 2 tablespoon capers
- ¼ teaspoon red pepper flakes
- ¼ cup fresh basil, chopped
- 2 tablespoon parsley, chopped
- salt and pepper
Instructions
- Combine 3 tablespoon of olive oil, 3 tablespoon red wine vinegar, Worcestershire sauce, dried oregano and dried basil with a pinch of salt and pepper. Whisk to combine. Use a meat mallet to tenderize the flank steaks then place in a large plastic bag and top with the marinade. Place in the fridge to marinade for 1-2 hours.
- Remove the steaks from the fridge about 15 minutes before grilling and preheat the grill over medium high heat. Peel and quarter the onions and slice the tomatoes in half. The rub olive oil on all vegetables.
- Place the steak, Aurora Long Sweet Peppers, onion and tomatoes on the preheated grill. Grill on medium high with the lid closed for about 4 minutes. Then flip the steak and vegetables and grill with the lid closed for another 4 minutes. Remove from the grill onto a baking sheet and allow the steak to rest for at least 5 minutes before slicing.
- While the steak is grilling prepare the dressing by combining 2 tablespoon olive oil, 2 tablespoon red wine vinegar, crush garlic, capers, red pepper flakes and fresh basil and parsley. Whisk until combined.When the vegetables are done grilling thinly slice and mix with the dressing.
- Plate the Peperonata and then stop with the grilled flank steak. Serve hot and enjoy!
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