Flank Steak Peperonata

THIS POST IS SPONSORED BY 
WASHINGTON STATE BEEF COMMISSION

Oh, this is about to make your mouth so happy. And as fancy pants as it looks, it’s just so easy.

🌟 Why You’ll Love This Flank Steak Recipe

Is there anything better than a juicy, tender steak? The list is short.

When I’m craving a steak I tend to gravitate toward a flank steak, partly because of these two reasons:

1. It’s a budget-friendly option compared to other premium cuts of beef, especially when feeding the whole family, and it doesn’t skimp on flavor.
2. It’s a high-protein, lean cut of meat that cooks quickly and produces the juiciest, most tender strips of steak. Simply seasoned with a bit of kosher salt and ground pepper, and topped with peperonata is THE WAY TO GO.

This flank steak recipe checks off all the boxes of healthy comfort food, easy weeknight food, family-approved food, dinner guest worthy food, and all-around super tasty food. Check, check, check…check, check.

Be sure to check out the Washington State Beef Commission for some interesting and perhaps surprising nutrition and health information about beef. Beef happens to be quite the nutritional powerhouse, packing 25 grams of protein in just a 3-oz. serving! (source)

• Flank Steak: This cut of steak is from the belly muscle of a cow. It’s a lean, boneless cut of beef characterized as having a robust beefy flavor. Other names it goes by are Beef Flank, Flank Steak Filet, Jiffy Steak, or Plank Steak.
• Bell peppers: Sweet bell peppers are used in traditional Italian peperonata but if you love a little extra heat add a few hot peppers too (such as banana peppers or cherry peppers). I like to add just a pinch of red chili flakes for an extra little kick of smoky heat.
• Green onions: Also known as scallions, these onions not only add flavor but also a bright pop of color to the peperonata; however, yellow onions would work as well.

For a full list of ingredients and quantities see the recipe card at the end of this post.

🔥 Why an Oven & Pan Sear Cooking Method Is the Way to Go When Grilling Is Not an Option

A tasty steak is always ‘in-season,’ but grilling outside is not—especially as I read about a bomb cyclone weather phenomenon headed my way. So instead, we’re using an indoor cooking method from America’s Test Kitchen that combines a low-temperature bake and a quick sear in a hot skillet to produce a juicy, perfectly browned flank steak.

With this indoor cooking method, the steak browns in the oven at a low temperature (225°F) for about 30-40 minutes, until it registers 120°F on a probe thermometer. This helps lock in moisture and cook it evenly before it’s placed on a hot pan for a quick sear. While searing, the steaks are flipped every minute for 4 minutes to prevent the meat from buckling at the ends and to create a nice brown crust on each side.

Step 1: Adjust oven rack to middle position and heat oven to 225°F. Pat steak dry with paper towels. Cut steak in half lengthwise. Cut each piece in half crosswise to create 4 steaks. Sprinkle half the salt and black pepper on 1 side of the steaks and press gently to adhere. Flip steaks and repeat with remaining salt and pepper.

Step 2: Place steaks on a wire rack set in a rimmed baking sheet; transfer sheet to oven. Cook until a probe thermometer inserted through the side into the center of the thickest steak registers 120°F, 30 to 40 minutes. If using an instant thermometer which requires you to open the oven, wait at least 5 minutes before taking its temperature again. It’s important to open the oven as infrequently as possible. While the steaks are baking, let’s make the peperonata!

Step 3: Heat olive oil in a large pot over medium heat. Add the garlic and cook until golden brown, about 5 minutes. Then add the peppers, chili flakes, half of the scallions, and season generously with salt and black pepper. Cook, stirring frequently, until the peppers begin to soften, about 5 minutes.

Step 4: Add the tomatoes. Cook and stir the pepper-tomato mixture until everything becomes very soft, about 30 minutes. The tomato pulp will transform into a nice, thick sauce and the juices will begin to stick to the sides and bottom of the pot. Scrape and incorporate the sticky juices from the sides and bottom of the pot into the mixture to prevent anything from burning. 

Step 5: Add the remaining scallions, balsamic vinegar, and thyme sprigs. Continue cooking and stirring until the whole mixture is thick, savory, and completely irresistible, about 10 minutes.

Step 6: At this point, the flank steaks are probably finished in the oven and ready to be pan-seared. Heat oil in a 12-inch skillet over medium-high heat until just smoking. Sear steaks, flipping every 1 minute to prevent the ends of the steaks from buckling, until brown crust forms on both sides, 4 minutes total. Do not move steaks between flips. Return steaks to wire rack and let rest for 10 minutes.

Step 7: Transfer steaks to a cutting board with the grain of the steak running from left to right. Thinly slice the steak against the grain. Transfer sliced steak to a warm platter.

Step 8: Top the flank steak with the peperonata and serve with your favorite sides. Life is good.

🫑 What Is Peperonata?

Peperonata is a traditional Italian dish made from sweet bell peppers, usually cooked with onions, tomatoes, olive oil, garlic, and herbs. When I lived in Italy, I would often see it served as a side or topping for meats or fish. It’s also delicious as a topping for sandwiches, as a condiment for bruschetta, or with breakfast on scrambled eggs. You’d be doing yourself a favor by keeping a jar of it on hand in the fridge.

👩‍🍳 Recipe Tips!

• Pound the steak out into an even thickness. Often, one end of a flank steak is thicker than the other. If the difference in thickness is more than ¼ inch, use the blunt side of a kitchen mallet to pound the steak into an even thickness between two pieces of plastic wrap or parchment paper before cooking.
• Use a probe thermometer. Since the steaks are going into a low-temperature oven and we want to ensure they cook evenly, a probe thermometer is the best option for making sure they reach the right temperature without having to open the oven door every few minutes. Opening the door would cause heat to escape, extending the cooking time and resulting in a very dry steak (no thanks).
• Don’t overcook the flank steak. Because this cut of meat is really lean and doesn’t have a lot of fat or marbleization, you want to be really careful not to overcook it because that can make it tough and dry. This cut of meat is really at its best when cooked to an internal temp of 120°F (medium rare).
• Allow the meat to rest for about 10 minutes. When steak is allowed to rest, the juices inside the meat have a chance to redistribute, preventing them from running out when you cut into the steak.
• Slice the flank steak against the grain. Slicing beef against the grain is ALWAYS important, but even more so for thin, coarse cuts such as a flank steak. Slicing steak perpendicular to the muscle fibers shortens the muscle fibers making the steak significantly more tender and enjoyable to chew. If you slice the steak with the grain, you’ll discover that it’s like chewing on a rubber tire.