Grilled Flank Steak Peperonata

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!

4.95 from 34 votes

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Prep Time 15

Cook Time 10

Marinating time 2

Course Main Course

Cuisine American, Italian

Servings servings

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!

Keyword grilling, Summer