Grilled Flank Steak With Roasted Red Peppers

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 08/21/19
Grilled Flank Steak With Roasted Red Peppers
Andrew Geiger/Getty Images
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 1 Flank Steak (4-6 Servings)
Nutritional Guidelines (per serving)
736 Calories
37g Fat
11g Carbs
86g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Flank Steak (4-6 Servings)
Amount per serving
Calories 736
% Daily Value*
Total Fat 37g 48%
Saturated Fat 12g 60%
Cholesterol 239mg 80%
Sodium 228mg 10%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Protein 86g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 3 to 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

Steps to Make It

  1. Place flank steak into a resealable plastic bag.

  2. In a small glass or plastic bowl, combine 1/4 cup olive oil, white vinegar, garlic, onion, powder, salt, and pepper.  

  3. Pour mixture over meat, making sure to coat all surfaces.  

  4. Release air from the resealable bag, seal, and place into the refrigerator for 4 to 8 hours.

  5. 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.  

  6. Remove steak from marinade and place onto the grill grate.

  7. Cook for 8 to 10 minutes per side or until it reaches the desired doneness.

  8. Once cooked, remove from heat and let the steak rest for 5 to 10 minutes before carving. Serve with roasted red pepper topping.

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