Sizzled Flank Steak with Peppers and Goat Cheese

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  • 2 teaspoon(s) olive oil
  • 1 red onion quartered thinly sliced
  • 1 medium red bell pepper quartered,thinly sliced
  • 1 green bell pepper quartered, thinly sliced
  • 1 1/2 tablespoon(s) fresh thyme minced
  • 1/2 cup(s) dry white vermouth
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1 pound(s) flank steak trimmed
  • 4 ounce(s) goat cheese crumbled


  1. 1. Heat oil in a large nonstick saucepan over medium high heat. Add onion , bell peppers and minced thyme; saute 8 minutes. Stir in vermouth, 1/4 tsp salt and 1/8 tsp pepper. Lower heat and continue cooking 8 minutes more. Cover and set aside.

  2. 2. Pat steak dry and season both sides with remaining salt and pepper. Heat a large grill pan or nonstick skillet over medium heat. Add steak and cook 4 minutes. Flip steak and cook 3-4 minutes more for medium rare. Transfer to cutting board an dlet rest 5 minutes; cut across the grain into thin slices.

  3. 3. Divide onion and pepper mixture among four plates and top each with steak slices. Sprinkle with goat cheese.
September 2013

This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.

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