Flank Steak Peperonata

Flank Steak Peperonata

Servings 6 servings
Calories 350kcal


  • 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
  • tsp crushed red pepper flakes
  • ½ cup basil fresh, chopped
  • 1 ½ tsp sea salt


  • 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 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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