A succulent and savory dish that showcases the rich and tangy flavor of balsamic vinegar, paired with tender and juicy flank steak, and colorful and crunchy peppers and onions. This recipe is easy to prepare and cook, and perfect for a family dinner or a special occasion. Enjoy this mouthwatering meal with a green salad, roasted potatoes, or crusty bread.
Preparation and Cooking Time
- Preparation time: 15 minutes
- Marinating time: 2 hours
- Cooking time: 15 minutes
- Total time: 2 hours and 30 minutes
Servings and Serving Size
- Servings: 4
- Serving size: 200 grams of steak and 100 grams of peppers and onions
Nutritional Information
- Calories: 410 kcal
- Protein: 40 g
- Fat: 18 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Sugar: 13 g
- Sodium: 480 mg
- Potassium: 800 mg
- Iron: 4 mg
- Calcium: 40 mg
- Vitamin C: 80 mg
Ingredients
- 800 grams of flank steak
- 120 ml of balsamic vinegar
- 60 ml of olive oil
- 4 cloves of garlic, minced
- 2 teaspoons of dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 400 grams of bell peppers, sliced (any color)
- 200 grams of red onion, sliced
- 2 tablespoons of fresh parsley, chopped
Method of Preparation
- In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, rosemary, salt, and pepper. Reserve 1/4 cup of the marinade for later use.
- Place the flank steak in a large ziplock bag or a shallow baking dish. Pour the remaining marinade over the steak, making sure to coat it well. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, or up to overnight, turning the steak occasionally.
- Preheat a grill to high heat. Remove the steak from the marinade and discard the excess. Pat the steak dry with paper towels. Grill for about 6 minutes per side, or until the desired doneness. Transfer the steak to a cutting board and let it rest for 10 minutes.
- In a large skillet over medium-high heat, heat 2 tablespoons of the reserved marinade. Add the peppers and onion and cook, stirring occasionally, for about 15 minutes, or until tender and charred. Season with salt and pepper to taste.
- Slice the steak thinly across the grain. Serve with the peppers and onion, drizzled with the remaining marinade. Sprinkle with parsley if desired.
Tips for Culinary Success
- Flank steak is a lean and flavorful cut of beef that is best cooked quickly over high heat. Do not overcook it, as it can become tough and dry. Aim for medium-rare to medium doneness, or an internal temperature of 130°F to 145°F.
- To make the steak more tender, you can score it lightly with a sharp knife before marinating. This will help the marinade penetrate deeper into the meat and break down some of the tough fibers.
- To prevent the steak from curling up on the grill, you can make small cuts along the edges of the steak, about an inch apart. This will help the steak cook more evenly and retain its shape.
- To add more flavor and color to the peppers and onion, you can also grill them instead of cooking them in a skillet. Cut them into large pieces and thread them onto skewers. Brush them with some of the reserved marinade and grill for about 10 minutes, turning occasionally, until charred and tender.
Anticipated FAQs
Q: Can I use a different cut of beef for this recipe?
A: Yes, you can use any cut of beef that is suitable for grilling, such as sirloin, ribeye, or strip steak. However, you may need to adjust the cooking time and temperature depending on the thickness and tenderness of the meat.
Q: Can I use a different type of vinegar for this recipe?
A: Yes, you can use any type of vinegar that has a similar acidity and sweetness to balsamic vinegar, such as red wine vinegar, apple cider vinegar, or sherry vinegar. You may need to add some sugar or honey to balance the flavor.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and reheat it when ready to serve. You can marinate the steak for up to 24 hours in the refrigerator, or freeze it for up to 3 months in an airtight container. You can also cook the peppers and onion and store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. To reheat, thaw the steak and the vegetables in the refrigerator overnight, then grill or microwave them until hot.