Grilled Flank Steak, Onion, and Peppers
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.
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- 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. 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. 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. 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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