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Grilled Flank Steak With Peperonata

Grilled Flank Steak With Peperonata

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6-in-1 versatility means you can grill and roast this recipe with ease. Marinated flank steak gets topped with slightly sweet and smoky peperonata, complementing the beefy, wood-fired flavor perfectly.

Prep Time

10 Min

Cook Time

1 Hr
10 Min




This recipe serves:


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Units of Measurement:
1/4 Cup Olive oil
2 Tablespoon Red wine vinegar
2 Tablespoon brown sugar
2 Teaspoon Salt
1 Teaspoon Fennel seeds
1 Teaspoon paprika
1/2 Teaspoon freshly ground black pepper
2 Clove garlic, crushed
2 Pound flank steak
5 red or yellow bell peppers, combination preferred
1/4 Cup Extra-virgin olive oil, plus more for finishing
kosher salt
2 Small fennel bulbs, core and stems removed, thinly sliced
1 Whole Yellow onion, thinly sliced
2 Clove garlic, peeled and minced
1/4 Teaspoon Crushed red pepper flakes
2 Tablespoon capers, rinsed, drained
2 Tablespoon sherry vinegar
1/4 Cup Thinly sliced fresh basil, for serving


  • 1

    Make the Marinade. In a baking dish that is large enough to hold the flank steak, add the olive oil, vinegar, sugar, salt, fennel seeds, paprika, pepper, and garlic. Stir to combine.

  • 2

    Add the flank steak to the marinade and turn to coat. Cover with plastic wrap and refrigerate for 1-8 hours. Remove the meat from the refrigerator one hour before grilling.

  • 3

    Make the peperonata. When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set it to 500˚F if available.

    500 ˚F / 260 ˚C


  • 4

    In a large bowl, place the bell peppers and drizzle with 1 Tbsp of the olive oil, sprinkle with a teaspoon of salt, and toss until the peppers are well coated.

  • 5

    Place the peppers directly on the grill grates, close the lid and cook for 15 minutes. Turn the peppers, and continue roasting until the peppers are charred and soft, with their skins beginning to peel away, 20 minutes.

    500 ˚F / 260 ˚C


  • 6

    Return the peppers to the large bowl, cover tightly with plastic wrap, and let sit for 10 minutes. When the peppers are cool enough to handle, remove the stems, skin, and seeds. Cut the flesh into rough strips and set aside.

  • 7

    In a large sauté pan over medium heat, warm 4 tablespoons of olive oil. Add the onion and fennel and cook, stirring occasionally, until softened, 8-10 minutes.

  • 8

    Add the garlic, crushed red pepper, and ½ teaspoon of salt and cook, stirring constantly, until fragrant, about 1 minute. Stir in the capers and vinegar and allow the vinegar to reduce for 1 minute. Remove from the heat and stir in the roasted peppers. Taste and adjust the salt and pepper as desired. If using immediately, finish with a generous drizzle of extra-virgin olive oil.

  • 9

    Grill the flank steak. When ready to cook, set the Traeger temperature to 450˚F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.

    500 ˚F / 260 ˚C


  • 10

    Remove the steak from the marinade and pat dry with paper towels. Insert the probe horizontally into the center of the steak. Place the steak directly on the grill grates, close the lid, and cook, turning once, until the internal temperature reaches 135˚F for medium-rare, about 10 minutes per side.

    500 ˚F / 260 ˚C

    135 ˚F / 57 ˚C


  • 11

    Remove the steak from the grill and allow to rest for 10 minutes before slicing against the grain. Serve the flank steak with the peperonata, and garnish with fresh basil, as desired. Enjoy!

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