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.
Servings: 6
Equipment
Ingredients
For the Steak
- 1½ to 2 pounds flank steak
- 2 teaspoons dried oregano
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
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
Instructions
- 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.
Nutrition
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
