Grilled Flank Steak with Roasted Red Peppers

Grilled Flank Steak with Roasted Red Peppers
Grilled Flank Steak with Roasted Red Peppers. Andrew Geiger/Getty Images
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: Serves 4 to 6
Ratings (6)

This a quick and easy flank steak to prepare for any weeknight meal.  Simply marinate it overnight and you will have a quick dinner the next night.  The roasted red peppers add a nice brightness to the dish

What You'll Need

  • 3-4 pounds/1.4-1.8 kg flank steak
  • 1/4 cup olive oil
  • 1 1/2 tablespoons white vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 cup roasted red peppers, drained and roughly chopped
  • 1/4 cup flat leaf parsley, finely chopped
  • 3-4 large basil leaves, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey
  • pinch of salt and black pepper

How to Make It

Place flank steak into a resealable plastic bag.  In a small glass or plastic bowl, combine 1/4 cup olive oil, white vinegar, garlic, onion, powder, salt and pepper.  Pour mixture over meat, making sure to coat all surfaces.  Release air from the resealable bag, seal, and place into the refrigerator for 4 to 8 hours.  

Preheat grill for high heat. Prepare the topping for flank steak by combining roasted red peppers with parsley, basil, 1 tablespoon olive oil, balsamic vinegar, honey and a pinch of salt and black pepper.

Cover with plastic wrap and set aside.  

Remove steak from marinade and place onto the grill grate.  Cook for 8 to 10 minutes per side or until it reaches the desired doneness.  Once cooked, remove from heat and let the steak rest for 5 to 10 minutes before carving.  Serve with roasted red pepper topping.

Nutritional Guidelines (per serving)
Calories 736
Total Fat 37 g
Saturated Fat 12 g
Unsaturated Fat 19 g
Cholesterol 239 mg
Sodium 228 mg
Carbohydrates 11 g
Dietary Fiber 1 g
Protein 86 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)