Grilled Flank Steak, Onion, and Peppers

Photo: Iain Bagwell; Styling: Randy Mon

Steve Freidkin, the chef at Texaz Grill in Phoenix, shared this technique with us for instantly "marinating" meat. By making small slashes in a diamond pattern over both sides of the steak, the flavors of the lemon and spices sink right in.

Yield: Serves 4 to 6
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 45%
  • Protein: 33g
  • Fat: 15g
  • Saturated fat: 6.3g
  • Carbohydrate: 6.7g
  • Fiber: 1.4g
  • Sodium: 319mg
  • Cholesterol: 66mg


  • 1 flank steak (1 1/2 lbs.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 4 tablespoons melted unsalted butter
  • Juice of 1 lemon
  • 1 medium onion, sliced into thirds
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced


  1. 1. Heat a grill to high (450° to 550°). Using a sharp knife, score steak on a diagonal across the grain, making parallel lines about 1 in. apart. Turn steak and repeat to create a diamond pattern. Flip steak over and repeat scoring on the other side.
  2. 2. Combine 1 tsp. salt and the spices, then sprinkle all over steak. Drizzle meat with butter and lemon juice and rub flavorings into slits.
  3. 3. Grill steak, turning once, 8 minutes total for medium. Let rest. Mix onion and peppers with oil, garlic, and remaining 1/2 tsp. salt. Grill, turning often, until softened, 5 minutes. Cut vegetables into strips; serve with steak.
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