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Grilled Flank Steak with Peperonata

Difficulty 3/5
|
Prep time 10 mins

Cook time 50 mins
|
Serves 6-8

Hardwood Hickory

6-in-1 versatility means you grill and roast this recipe with ease. Marinated flank steak gets topped with slightly sweet and smoky peperonata, complementing the beefy, wood-fired flavor perfectly.

Ingredients

Flank Steak

1/4 cup olive oil

2 tbsp red wine vinegar

2 tbsp brown sugar

2 tsp salt

1 tsp Fennel seeds

1 tsp Paprika

1/2 tsp freshly ground black pepper

2 cloves garlic, crushed

1 (2 lb) flank steak

Peperonata

5 red or yellow bell peppers (combination preferred)

1/4 cup extra-virgin olive oil, plus more for finishing

Kosher salt

1 yellow onion, thinly sliced

2 small fennel bulbs, core and stems removed, thinly sliced

2 cloves garlic, peeled and minced

1/4 tsp crushed red pepper flakes

2 tbsp capers, rinsed and drained

2 Tbsp sherry vinegar

1/4 cup thinly sliced basil

Preparation

For the Marinade: Combine the olive oil, vinegar, sugar, spices, and the garlic in a baking dish that is large enough to hold the flank steak. Stir to combine.
 
Add the flank steak to marinade and turn to coat. Cover with plastic wrap and refrigerate for 1-8 hours. Remove the meat from the refrigerator one hour before grilling.  
 
For the peperonata, when ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
 
Line a baking sheet with aluminum foil.
 
Place the bell peppers in a large bowl. Drizzle with 1 Tbsp of the olive oil, sprinkle with a teaspoon of salt and toss until the peppers are well coated. Transfer to the prepared baking sheet.  
 
Roast for 15 minutes on the grill, turn the peppers, and continue roasting until the peppers are charred and soft, with their skins beginning to peel away, an additional 20 minutes.  
 
Return the peppers to the large bowl, cover tightly with plastic wrap, and let sit for 10 minutes. When the peppers are cool enough to handle, remove the stems, skin, and seeds.  Cut the flesh into rough strips and set aside.
 
In a large saute pan over medium heat, warm the remaining 4 Tbsp olive oil.  Add the onion and fennel and cook, stirring occasionally, until softened, about 8 to 10 minutes.  
 
Add the garlic, crushed red pepper, and ½ tsp salt and cook, stirring constantly, until fragrant, about 1 minutes. Stir in the capers and vinegar and allow the vinegar to reduce for 1 minute. Remove from the heat and stir in the roasted peppers.  
 
Taste and adjust the salt and pepper as desired. If using immediately, finish with a generous drizzle of extra-virgin olive oil.
 
To grill the steak, set the temperature to High on the grill and preheat, lid closed for 15 minutes. 
 
Remove the steak from the marinade and pat dry with paper towels. Place on the grill and cook, turning once, until the internal temperature reaches 135 degrees for medium-rare, about 10 minutes per side.  
 
Remove from the grill and allow to rest for 10 minutes before slicing.  
 
Serve flank steak with the peperonata. Enjoy!
 
*Cook times will vary depending on set and ambient temperatures.
 
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