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.
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.
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.
Course: Dinner, Main Course
Cuisine: Italian
Keyword: easy dinner ideas, how to cook flank steak, low carb meals