Flank Steak Peperonata
Flank Steak Peperonata is an Italian-inspired steak dinner that features a bold, zesty blend of bell peppers, garlic, capers, and tomatoes.
Servings : 6
Ingredients
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
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, 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.
Nutrition
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.