Balsamic-Marinated Grilled Flank Steak with Bell Pepper Relish

Name: Balsamic-Marinated Grilled Flank Steak with Bell Pepper Relish
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 3 servings Freshly ground black pepper; 2 teaspoons packed dark brown sugar; 454 grams flank steak, trimmed of fat and silver skin; 1 medium garlic clove, peeled and smashed; 59 milliliters coarsely chopped, pitted green olives; 1 teaspoons kosher salt, plus more as needed; 2 teaspoons finely chopped fresh marjoram leaves; 177 milliliters olive oil; 1 Tbsp water; 3 mediums red, orange, or yellow bell peppers (or a combination)

Balsamic-Marinated Grilled Flank Steak with Bell Pepper Relish might be just the main course you are searching for. One serving contains 770 calories, 34g of protein, and 64g of fat. This gluten free and dairy free recipe serves 3. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of garlic clove, olive oil, marjoram leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert.

Instructions

Heat an outdoor grill to high (about 450°F to 550°F). Season the steak generously with salt and pepper and place it in a 13-by-9-inch baking dish.

Ingredients you will need

Salt And Pepper

Steak

Equipment you will use

Baking Pan

Grill

Place the remaining measured ingredients in a blender and blend until evenly combined, about 30 seconds.

Equipment you will use

Blender

Remove 3 tablespoons of the marinade and set it aside for the relish.

Ingredients you will need

Marinade

Relish

Place the bell peppers on the grill. Cover the grill and cook, turning occasionally, until the peppers are blackened and blistered on all sides, about 25 minutes.

Ingredients you will need

Bell Pepper

Peppers

Equipment you will use

Grill

Remove the steak from the baking dish and let any excess marinade drip off; discard the marinade.

Ingredients you will need

Marinade

Steak

Equipment you will use

Baking Pan

Place the steak on the grill and season it generously with salt and pepper. Cover the grill and cook until grill marks appear on the bottom, about 5 to 6 minutes.Flip the steak and season generously with salt and pepper. Cover the grill and continue to cook until grill marks appear on the bottom and an instant-read thermometer inserted into the middle of the steak registers 125°F to 130°F for medium rare, about 5 to 6 minutes more.

Ingredients you will need

Salt And Pepper

Steak

Equipment you will use

Kitchen Thermometer

Grill

Transfer the peppers from the bowl to a cutting board. Set the bowl aside, reserving any liquid inside. Use a knife to scrape and peel the skins off; discard the skins. Slice the peppers open and remove the seeds and membranes.

Ingredients you will need

Peppers

Seeds

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Cutting Board

Knife

Bowl

Cut the peppers into medium dice and return them to the large bowl.

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Peppers

Equipment you will use

Bowl

Add the remaining measured ingredients and the reserved marinade and stir until evenly combined. Taste and season with salt and pepper as needed.Thinly slice the steak against the grain, season it with salt and pepper, and serve with the bell pepper relish.

Ingredients you will need

Salt And Pepper

Bell Pepper

Marinade

Grains

Steak

Equipment

Ingredients

Servings:

79milliliters

balsamic vinegar 3servings

Freshly ground black pepper 2teaspoons

packed dark brown sugar 454grams

flank steak, trimmed of fat and silver skin 1medium

garlic clove, peeled and smashed 59milliliters

coarsely chopped, pitted green olives 1teaspoons

kosher salt, plus more as needed 2teaspoons

finely chopped fresh marjoram leaves 177milliliters

olive oil 1Tbsp

water 3mediums

red, orange, or yellow bell peppers (or a combination)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Goldschmidt Vineyard Alexander Valley Chelsea Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.