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Marinated Flank Steak with Peppers

 Marinated Flank Steak with Peppers
My husband and I are beef eaters, and this dish is one we like for entertaining family and friends-it's easy to prepare and looks and tastes great. A simple marinade tenderizes the steak for grilling, and colored peppers charred alongside add spicy, smoky flavors and bright colors. It's a very pretty dish.
4 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 1 beef flank steak, about 1-1/2 pounds
  • 1 large clove garlic, crushed
  • 1 lime, juice and grated rind
  • 2 teaspoons leaf oregano
  • 1-1/2 tablespoons olive oil
  • 1 teaspoon salt, optional
  • Freshly ground black pepper
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1 large yellow bell pepper


  • Place steak in a heavy plastic bag. Combine marinade ingredients,
  • whisking to blend. Pour marinade over steak; turn to coat. Seal bag
  • and refrigerate overnight. Grill steak and char peppers over hot
  • heat. Cook steak about 10 minutes per side for medium doneness. Turn
  • peppers until skins are charred and blackened; place peppers in
  • paper sack, close and allow to steam for about 10 minutes. Remove
  • skins; slice into strips and keep warm. Place steak on warm platter;
  • let stand a few minutes before carving. Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Marinated Flank Steak with Peppers (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.