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Amanda Haas


Grilled Flank Steak With Peperonata

Prep Time

10 Minutes

Cook Time

50 Minutes

Effort

Pellets

Hickory

6-in-1 versatility means you 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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 1/4 Cup olive oil

  • 2 Tablespoon red wine vinegar

  • 2 Tablespoon brown sugar

  • 2 Teaspoon salt

  • 1 Teaspoon fennel seed

  • 1 Teaspoon paprika

  • 1/2 Teaspoon freshly ground black pepper

  • 2 Clove garlic, crushed

  • 1 flank steak

  • 5 Bell Peppers, Mixed Colors

  • 5 Tablespoon extra-virgin olive oil

  • 1 1/2 Teaspoon kosher salt

  • 1 yellow onion, thinly sliced

  • 2 bulbs fennel, stalks and cores removed, thinly sliced

  • 2 Clove garlic, minced

  • 1/4 Teaspoon red pepper flakes

  • 2 Tablespoon garlic finely chopped

  • 2 Tablespoon sherry vinegar

Steps

  • 1

    For the Marinade: Combine the olive oil, vinegar, sugar, spices, and the garlic in a baking dish that is large enough to hold the flank steak. Stir to combine.

    Ingredients

    • 1/4 Cup olive oil

    • 2 Tablespoon red wine vinegar

    • 2 Tablespoon brown sugar

    • 2 Teaspoon salt

    • 1 Teaspoon fennel seed

    • 1 Teaspoon paprika

    • 1/2 Teaspoon freshly ground black pepper

    • 2 Clove garlic, crushed

  • 2

    Add the flank steak to 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.

    Ingredients

    • 1 flank steak

  • 3

    For the peperonata, when ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
  • 4

    Line a baking sheet with aluminum foil.
  • 5

    Place the bell peppers in a large bowl. Drizzle with 1 Tbsp of the olive oil, sprinkle with a teaspoon of salt and toss until the peppers are well coated. Transfer to the prepared baking sheet.

    Ingredients

    • 5 Bell Peppers, Mixed Colors

    • 1 Tablespoon extra-virgin olive oil

    • 1 Teaspoon kosher salt

  • 6

    Roast for 15 minutes on the grill, turn the peppers, and continue roasting until the peppers are charred and soft, with their skins beginning to peel away, an additional 20 minutes.

    Grill500 ˚F

  • 7

    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.
  • 8

    In a large saute pan over medium heat, warm the remaining 4 Tbsp olive oil. Add the onion and fennel and cook, stirring occasionally, until softened, about 8 to 10 minutes.

    Ingredients

    • 4 Tablespoon extra-virgin olive oil

    • 1 yellow onion, thinly sliced

    • 2 bulbs fennel, stalks and cores removed, thinly sliced

  • 9

    Add the garlic, crushed red pepper, and ½ tsp salt and cook, stirring constantly, until fragrant, about 1 minutes. 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.

    Ingredients

    • 2 Clove garlic, minced

    • 1/4 Teaspoon red pepper flakes

    • 1/2 Teaspoon kosher salt

    • 2 Tablespoon garlic finely chopped

    • 2 Tablespoon sherry vinegar

  • 10

    Taste and adjust the salt and pepper as desired. If using immediately, finish with a generous drizzle of extra-virgin olive oil.
  • 11

    To grill the steak, set the temperature to High on the grill and preheat, lid closed for 15 minutes.
  • 12

    Remove the steak from the marinade and pat dry with paper towels. Place on the grill and cook, turning once, until the internal temperature reaches 135 degrees for medium-rare, about 10 minutes per side.

    Grill500 ˚F

    Probe135 ˚F

  • 13

    Remove from the grill and allow to rest for 10 minutes before slicing.
  • 14

    Serve flank steak with the peperonata. Enjoy!

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