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.
1/4 Cup olive oil
2 Tablespoon red wine vinegar
2 Tablespoon brown sugar
2 Teaspoon salt
1 Teaspoon fennel seed
1 Teaspoon paprika
1/2 Teaspoon freshly ground black pepper
2 Clove garlic, crushed
1 flank steak
5 Bell Peppers, Mixed Colors
5 Tablespoon extra-virgin olive oil
1 1/2 Teaspoon kosher salt
1 yellow onion, thinly sliced
2 fennel bulbs, stalks and cores removed, thinly sliced
2 Clove garlic, minced
1/4 Teaspoon red pepper flakes
2 Tablespoon Capers, Drained
2 Tablespoon sherry vinegar
1/4 Cup olive oil
2 Tablespoon red wine vinegar
2 Tablespoon brown sugar
2 Teaspoon salt
1 Teaspoon fennel seed
1 Teaspoon paprika
1/2 Teaspoon freshly ground black pepper
2 Clove garlic, crushed
1 flank steak
5 Bell Peppers, Mixed Colors
1 Tablespoon extra-virgin olive oil
1 Teaspoon kosher salt
4 Tablespoon extra-virgin olive oil
1 yellow onion, thinly sliced
2 fennel bulbs, stalks and cores removed, thinly sliced
2 Clove garlic, minced
1/4 Teaspoon red pepper flakes
1/2 Teaspoon kosher salt
2 Tablespoon Capers, Drained
2 Tablespoon sherry vinegar