Options

Format:
Include:
PRINT
See more
Photo: Iain Bagwell; Styling: Randy Mon Photo by: Photo: Iain Bagwell; Styling: Randy Mon

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.

Sunset JULY 2012

  • Yield: Serves 4 to 6
  • Total:30 Minutes

Ingredients

  • 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

Preparation

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.

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
advertisement

Go to full version of

Grilled Flank Steak, Onion, and Peppers recipe

advertisement