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

Flank Steak Peperonata

Katerina | Diethood
Flank Steak Peperonata is an Italian-inspired steak dinner that features a bold, zesty blend of bell peppers, garlic, capers, and tomatoes.
Servings : 6
Prep Time 10 mins
Cook Time 25 mins
Dry Marinating Time 20 mins
Total Time 1 hr


For the Steak
  • 1.5 to 2 pounds flank steak
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet 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
  • 1 can (14 ounces) diced tomatoes, undrained
  • 2 tablespoons capers
  • ¼ cup chopped fresh basil, plus more for garnish


  • 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, 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.
  • Lightly pat dry the flank steak with paper towels.
  • 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 steak to a cutting board; cover loosely with foil and let rest for 8 to 10 minutes.
  • 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.
  • Serve.


Calories: 285 kcal | Carbohydrates: 11 g | Protein: 26 g | Fat: 15 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Cholesterol: 68 mg | Sodium: 814 mg | Potassium: 737 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1633 IU | Vitamin C: 132 mg | Calcium: 75 mg | Iron: 3 mg | Net Carbs: 8 g

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