When the weather makes outdoor grilling less than ideal, this pan-seared flank steak recipe is the answer. Using a foolproof indoor cooking method, this flank steak doesn’t need to be marinated and will still result in a perfectly tender cut with maximum flavor, especially when topped with an easy homemade peperonata. Serve with polenta,mashed potatoes, or inside tacos, as an addition to a rice bowl, or turn into steak sandwiches.
Peperonata is a traditional Italian dish made from sweet bell peppers, usually cooked with onions, tomatoes, olive oil, garlic, and herbs. When I lived in Italy, I would often see it served as a side or topping for meats or fish. It’s also delicious as a topping for sandwiches, as a condiment for bruschetta, or with breakfast on scrambled eggs.
This dish is not only deliciously bold and flavorful, but it’s also nutritious and wonderfully easy to prepare!
Flank Steak Peperonata Recipes:
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: Serves 4 to 6 1x
Ingredients:
Flank Steak
- 1 (2-pound) flank steak
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons high-heat cooking oil (such as avocado oil or light olive oil)
Peperonata
- 2 pounds sweet bell peppers (use a mix of colors)
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, smashed and peeled
- 1 large bunch scallions trimmed, cut into 1-inch lengths
- 1/4 teaspoon dried chili flakes
- kosher salt
- ground black pepper
- 1 pound tomatoes, cut into chunks
- 2 teaspoons balsamic vinegar
- 3 sprigs fresh thyme
Instructions
Flank Steak
- Prep flank steak: Adjust oven rack to middle position and heat oven to 225°F. Pat steak dry with paper towels. Cut steak in half lengthwise. Cut each piece in half crosswise to create 4 steaks. Sprinkle half the salt and black pepper on 1 side of the steaks and press gently to adhere. Flip steaks and repeat with remaining salt and pepper.
- Bake: Place steaks on wire rack set in a rimmed baking sheet; transfer sheet to oven. Cook until a probe thermometer inserted through the side into the center of the thickest steak registers 120°F, 30 to 40 minutes. If using an instant thermometer which requires you to open the oven, wait at least 5 minutes before taking its temperature again. It’s important to open the oven as infrequently as possible. While the steaks are baking, make the peperonata (see below).
- Pan sear: Heat oil in 12-inch skillet over medium-high heat until just smoking. Sear steaks, flipping every 1 minute, until brown crust forms on both sides, 4 minutes total. (Do not move steaks between flips.) Return steaks to wire rack and let rest for 10 minutes.
- Slice & serve: Transfer steaks to a cutting board with the grain of the steak running from left to right. Slice steak as thin as possible against the grain. Transfer sliced steak to a warm platter, top with peperonata, and serve.
Peperonata
- Brown garlic: Heat olive oil in a large pot over medium heat. Add the garlic and cook until golden brown, about 5 minutes.
- Soften veggies: Add the peppers, half of the scallions, chili flakes, and season generously with salt and black pepper. Cook, stirring frequently, until the peppers begin to soften, about 5 minutes. Then add the tomatoes.
- Cook & stir: Cook and stir the pepper mixture until everything becomes very soft, about 30 minutes. The tomato pulp will transform into a nice, thick sauce and the juices will begin to stick to the sides and bottom of the pot. Scrape and incorporate the sticky juices from the sides and bottom of the pot into the mixture to prevent anything from burning.
- Add remaining ingredients: Add the remaining scallions, balsamic vinegar, and thyme sprigs. Continue cooking and stirring until the whole mixture is thick, savory, and completely irresistible, about 10 minutes.
- Taste & adjust: Taste and adjust the salt, black pepper, chili flakes, and vinegar. Serve warm or at room temperature with your perfectly cooked flank steak.
Notes
Serving suggestions: Serve this flank steak peperonata with polenta, mashed potatoes, roasted vegetables, salads, or grilled corn. It’s also dreamy in tacos, fajitas, rice bowls, or steak sandwiches. It’s tasty with just about anything.
The peperonata recipe yields about 4 cups.
The “bake then pan-sear” cooking method for the flank steak is inspired by America’s Test Kitchen.