Flank Steak with Roasted Pepper Peperonata
By Nichole Dailey
Peperonata, an Italian dish of gently stewed peppers and onions, is usually served as a side dish or tossed with pasta. In this version, the peppers get roasted on the Traeger, which adds a deep, toasty, wood-fired flavor. Delicious with a marinated and grilled flank steak, it’s also tasty with grilled chicken, fish, or on a crostini with or without cheese.
Prep Time
10 Min
Cook Time
1 Hr
10 Min
Pellets
Hickory
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
Steak
| 2 Tablespoon | dried oregano |
| 1 Tablespoon | Kosher salt |
| 1 Teaspoon | freshly ground black pepper |
| 2 Pound | flank steak |
Peperonata
| 4 | bell peppers, preferably a mix of red and yellow |
| As Needed | olive oil |
| Kosher salt | |
| 1 | yellow onion, halved and cut lengthwise into thin strips |
| 2 | garlic cloves, minced |
| 1/4 Teaspoon | crushed red pepper flakes |
| 1 Tablespoon | brined capers, drained and rinsed, plus ½ teaspoon caper brine |
| 2 Tablespoon | sherry vinegar |
| 3 Tablespoon | chopped fresh parsley |
Steps
1
Using mortar and pestle, grind together the oregano, salt, and black pepper until fine.
2
Set a wire rack on a large, rimmed baking sheet. Season the flank steak all over with the salt mixture and place on the rack. Refrigerate, uncovered for at least 4 hours up to 24 hours.
3
Make the peperonata: When ready to cook, preheat the Traeger with the lid closed to 475°F; this will take at least 15 minutes.
475 ˚F / 246 ˚C
4
Place the bell peppers in a large bowl. Toss with 1 teaspoon olive oil and season liberally with salt.
5
Place the peppers directly on the grill grates, close the lid and cook, flipping once about halfway through, until the peppers are charred all over and the skin is beginning to peel away, about 30 minutes total.
475 ˚F / 246 ˚C
00:30
6
Return the peppers to the large bowl and cover tightly with plastic wrap. Set aside for about 10 minutes to steam and loosen the skins. Peel off the skin and remove the stem and seeds. Cut the peppers into thin strips and set aside.
7
Meanwhile, grill the flank steak. Holding a wired leave-in meat thermometer or a wireless one like MEATER® parallel to the work surface, insert it into the middle of the thickest side of the flank steak. Place the steak on the grates and grill. flipping once about halfway through, until the internal temperature reaches 135°F for medium rare, about 20 minutes total.
475 ˚F / 246 ˚C
02:15
8
Transfer the steak to a cutting board and let it rest for 10 minutes.
9
Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, crushed red pepper flakes, and ½ teaspoon salt and cook, stirring constantly, until fragrant, about 1 minute. Stir in the capers, caper brine, and vinegar and cook for 1 minute. Remove from heat and stir in the peppers and chopped parsley. Season to taste with salt and pepper and additional brine, if desired.
10
Slice the steak against the grain and serve with the peperonata. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.