This fresh and tasty Grilled Flank Steak Peperonata combines tender marinated flank steak with freshly grilled veggies in a delicious herb, garlic and caper dressing. The perfect summer dinner!
Grilling season is my favorite time of the year and I love a recipe that can be made completely outdoors. Simply throw marinated flank steak on the grill along with peppers, onions and tomatoes and then mix with a fresh and herbaceous dressing for a healthy and tasty meal you will be making all summer long.
For the best results be sure to use Pure Flavor® Aurora Long Sweet Peppers!
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More grilling recipes you will love!
Why Choose Pure Flavor® ?
By now I'm sure y'all know I am a big fan of Pure Flavor® produce and these adorably crisp Pure Flavor® Aurora Long Sweet Peppers are the perfect addition to this recipe. Not only are they great for snacking but they are beautiful when grilled or roasted and work perfectly in this recipe.
In addition to tasting great, Pure Flavor is committed to ensuring the highest quality greenhouse grown produce. Pure Flavor treats their growers, employees and customers with the upmost respect, which is something I can really get behind.
Learn more at www.pureflavor.com.
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: I highly recommend using Pure Flavor® Aurora Long Sweet Peppers. Not only are they sweet, crisp and delicious but they also grill up beautifully.
- 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.
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 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp 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 tbsp red wine vinegar
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 2 tbsp capers
- ¼ tsp red pepper flakes
- ¼ cup fresh basil, chopped
- 2 tbsp parsley, chopped
- salt and pepper
Instructions
- Combine 3 tbsp of olive oil, 3 tbsp 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 tbsp olive oil, 2 tbsp 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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