Flank Steak Peperonata

5 from 7 votes
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Flank Steak Peperonata is a tasty Italian-inspired feast featuring a zesty medley of bell peppers, garlic, capers, and tomatoes. This dish is not only deliciously bold and flavorful, but it’s also nutritious and wonderfully easy to prepare!

slices of grilled flank steak served over a bed of peperonata.


This simple flank steak recipe is one of our new fave dinner ideas. It’s easy, full of flavor, and incredibly satisfying to eat. And even better is how quickly this meal comes together. From start to finish, you’ll only need 25 minutes!

What Is Peperonata?

Peperonata, an Italian dish that straddles the line between salad and relish, is primarily made of sweet bell peppers and pairs wonderfully with everything from an antipasti platter to a simple chicken and rice meal. It reaches new heights of deliciousness when served with juicy, pan-seared flank steak, creating an easy and flavorful dinner. While traditional peperonata benefits from a low-and-slow cooking method to enhance its flavors, a quicker version can also be prepared, offering a fresh and hearty complement to dishes like this steak for a nourishing, time-efficient weeknight meal.

up close shot of sliced yellow and red bell peppers placed over slices of flank steak

Ingredients For Steak Peperonata

  • Flank Steak: This large, affordable cut of meat is often described as “tough,” but when prepared right, it’s meaty and has a great texture.
  • Seasonings: Dried oregano, paprika, salt, and pepper.
  • Olive Oil: Some for the peperonata – and a little extra for cooking the steak.
  • Bell Peppers: Red and yellow bell peppers tend to be the sweetest, but green will also work if that’s what you have. Cut them into strips.
  • Onion: I like to use yellow onion here. A sweet onion like Vidalia would also be great.
  • Garlic: Minced, fresh garlic is best, but garlic from a jar would also work.
  • Diced Tomatoes: You’ll need canned, diced tomatoes, undrained.
  • Capers: Capers are sold in jars – you can usually find them near the olives and artichoke hearts.
  • Fresh Basil: ½ cup chopped fresh basil, plus more for garnish.

How to Make Flank Steak Peperonata

Now for the fun part: cooking the dish. You only need one skillet, which is great. And, pro tip: While you can make this all in one evening, you can also let the steak marinate overnight and make the peperonata a day or two in advance, if you like.

  1. Dry-Marinate the Flank Steak. Combine the steak seasonings in a small bowl or baggie. Mix the seasonings well and sprinkle them generously over both sides of the meat. Set aside, covered, for 20 to 30 minutes at room temperature, or refrigerate overnight.
  2. Make the Peperonata. Meanwhile, heat up some oil in a skillet. Add the bell peppers, onions, and garlic to the skillet, sprinkle with salt and pepper, and cover. Let the veggies cook until soft. Stir in the tomatoes and capers and cook for 5 minutes. Transfer the peperonata to a bowl, cover, and set aside.
  3. Cook the Flank Steak. Wipe down the skillet and return it to the burner. Add more oil and heat it over medium-high heat. Add the steak to the skillet and cook it for 5 to 7 minutes per side.
  4. Rest the Steak, Slice It, and Finish the Peperonata. Place the cooked flank steak on a cutting board, cover it loosely with foil, and let it rest for 8 to 10 minutes. While it rests, add the fresh basil to the peperonata and give it a good stir. Finally, slice the steak thinly against the grain. Taste everything for salt and pepper, and add more as needed.
  5. Serve. Arrange the sliced steak on a serving platter, along with the peperonata. Garnish with fresh basil, and serve.
slices of grilled flank steak served over a bed of peperonata, with a large serving fork placed at the bottom of the plate.

Recipe Tips

  • Cut Before Cooking: If the steak is too big to fit in your skillet properly, you can always cut it in half and cook one half at a time.
  • Steak Options: If you can’t find flank steak at your local grocery store or butcher, you can still enjoy this dish! Most cooks agree that skirt steak is very similar to flank steak. It may be thinner than your typical flank steak, so cut it into short sections for cooking if necessary – and be careful not to overcook it.
  • Let It Rest: As with any steak, it’s important to let the meat rest after cooking. That way, when you slice it, the juices will re-distribute throughout the steak instead of running out onto your cutting board.
  • Cut Against the Grain: Another crucial thing to know about flank steak peperonata: it is tough – unless you cut it right. You’ll notice that the flank steak seems to be made of long “ribbons” of meat. Cut across those ribbons, so that instead of long, stringy pieces, you get strips made of little, tender bits.

Side Dish Inspiration

This garlicky, zesty flank steak peperonata goes so well with my Rosemary and Garlic No-Knead Skillet Bread or even a serving of soft Lavash Bread! A side of these Garlic Rosemary Mashed Potatoes or our Instant Pot Mashed Cauliflower are just as delicious. A glass of Sangria is a must, and a slice of this Olive Oil Cake is all you need for the perfect finish to a steak dinner.

overhead shot of flank steak peperonata served in a round plate, with a large serving fork placed to the left of the plate.

Storing and Reheating Leftovers

Leftovers should be refrigerated in shallow, airtight containers or zip-top bags. They’ll keep for 3 to 4 days in the fridge or for up to 4 months in the freezer. Thaw in the refrigerator before reheating. To reheat, place the desired amount in a covered skillet over low heat until heated through. Don’t overcook, or the steak will be tough.

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5 from 7 votes

Flank Steak Peperonata

Flank Steak Peperonata, a delicious Italian-inspired dinner, pairs slices of juicy steak with a bold and tasty blend of bell peppers, garlic, capers, and tomatoes.
Prep Time: 10 minutes
Cook Time: 25 minutes
Dry Marinating Time: 20 minutes
Total Time: 1 hour
Servings: 6


For the Steak

For the Peperonata

  • 4 tablespoons olive oil,, divided
  • 2 red bell peppers,, cut into ¼-inch wide strips
  • 2 yellow bell peppers,, cut into ¼-inch wide strips
  • 1 yellow onion,, sliced into ¼-inch wide stirps
  • 4 cloves garlic,, minced
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 14 ounces canned diced tomatoes, , undrained
  • 2 tablespoons capers
  • ¼ cup chopped fresh basil,, plus more for garnish
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  • Trim the steak and pat it dry with paper towels.
  • In a small mixing bowl combine the oregano, paprika, salt, and black pepper.
  • Season the steak with the oregano mixture, pressing down to adhere to the steak; set aside for 20 minutes, or refrigerate for up to 24 hours.
  • In the meantime, heat 3 tablespoons olive oil in a large 12-inch skillet set over medium-high heat. To the heated oil, add the bell peppers, onions, and garlic; season with salt and pepper, cover, and cook for about 8 to 10 minutes, or until softened.
  • Uncover and stir in the tomatoes and capers; continue to cook uncovered for about 5 minutes or until slightly thickened. Transfer the vegetables to a plate or bowl; cover and set aside.
  • Wipe down the skillet and return it to the burner. Heat the remaining olive oil in the skillet over medium-high heat.
  • Add the steak to the heated oil and cook for 5 to 7 minutes per side, or until the internal temperature of the steak registers at 125˚F to 130˚F. Use an Instant Read Meat Thermometer to check for doneness.
  • Transfer the steak to a cutting board; cover loosely with foil and let it rest for 8 to 10 minutes.
  • Meanwhile, add the chopped basil to the peperonata and stir until well combined.
  • Slice the steak thinly against the grain. Taste the steak and peperonata for salt and pepper; adjust accordingly.
  • Arrange the sliced steak on a serving plate with the peperonata. Garnish with basil and serve.


Calories: 285kcal | Carbohydrates: 11g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 814mg | Potassium: 737mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1633IU | Vitamin C: 132mg | Calcium: 75mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating:


  1. Juliane says:

    This is heaven sent! I am in love with this!

    1. Katerina Petrovska says:

      Thank YOU! I’m very glad you loved it! 🙂

  2. Erin | Dinners, Dishes and Dessert says:

    Such a fabulous dinner! Definitely a must make!

    1. Katerina Petrovska says:

      Thank YOU! I hope you’ll love it! 🙂

  3. Catalina says:

    Love this combo. It’s one of my favorite! I will love it for sure!

    1. Katerina Petrovska says:

      Thank YOU! Please enjoy! 🙂

  4. Sandra says:

    Love this recipe! So flavorful and easy to make! Perfect for busy weeknights!

    1. Katerina Petrovska says:

      Thank YOU! I hope you’ll enjoy it! 🙂

  5. Beth says:

    I absolutely love all the flavor here. I’m a fan of recipes that only use a few ingredients to deliver big flavor!

    1. Katerina Petrovska says:

      Thank YOU! Please enjoy! 🙂

  6. Samantha says:

    Whoa…talk about flavor! My family LOVED this flank steak. And it was so easy to make! Going on our dinner rotation for sure. 🙂

    1. Katerina Petrovska says:

      I’m very glad you and your family loved it! Thank YOU! 🙂

  7. Kara says:

    A friend gave us some garden fresh peppers, and this was the perfect recipe. I left out the capers, but it was still delicious served with green salad!

    1. Katerina Petrovska says:

      That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂

  8. Julia Lutsenko says:

    Such A hearty recipe! Perfect for a nice fall weather meal!

    1. Katerina Petrovska says:

      Thank YOU! Please enjoy! 🙂