Flank Steak Peperonata
Servings 6 servings
Calories 350kcal
Ingredients
- 1 ½ lb beef flank steak raw
- 2 tsp oregano dried, ground
- 6 ⅓ tbsp olive oil extra virgin
- 2 sweet red peppers medium
- 2 yellow pepper large
- 1 onion medium
- 6 cloves garlic
- 14.5 oz tomato diced, no added salt
- 2 tbsp capers
- ⅛ tsp crushed red pepper flakes
- ½ cup basil fresh, chopped
- 1 ½ tsp sea salt
Instructions
- Combine oregano and 1 teaspoon salt in bowl.
- Cut the steak with the grain into 3 equal pieces.
- Sprinkle steak with oregano mixture, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.
- Add bell peppers, onion, garlic, and ½ teaspoon salt.
- Cover and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
- Add the tomatoes, capers and brine, and pepper flakes.
- Cook, uncovered, until slightly thickened, about 5 minutes.
- Transfer peperonata to bowl, cover, and keep warm.
- Pat steaks dry and season with pepper.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking.
- Cook steaks until well browned and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes per side.
- Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 10 minutes.
- Add basil into peperonata.
- Slice steaks thin against grain on bias.
- Serve steak with peperonata.
Nutrition
Nutrition Facts
Flank Steak Peperonata
Amount Per Serving (328 g)
Calories 350
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Cholesterol 80mg27%
Sodium 750mg33%
Potassium 659mg19%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 5g6%
Protein 27g54%
Calcium 79mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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