Peppery Grilled Flank Steak
Peppery Grilled Flank Steak
This recipe makes enough flank steak for two meals. On the first night, serve with steamed zucchini and grilled corn on the cob. Serve the remaining beef on Beef Salad Niçoise.
Ingrediënten
Makes 6 servings
Prep: 10 min., Chill: 8 hrs., Grill: 16 min.
- ⅔ cup dry white wine
- ¼ cup olive oil
- 2½ tablespoons cracked black pepper
- 4 teaspoons sugar
- 2 garlic cloves pressed
- 2 red bell peppers cut into thin strips
- 2 yellow bell peppers cut into thin strips
- 2 1½-pound flank steaks, trimmed
- Tomato-Cheese Bread
Instructies
- Combine first 7 ingredients in a shallow dish or large zip-top freezer bag; add steaks.
- Cover or seal, and chill 8 hours, turning occasionally.
- Remove steaks and pepper strips from marinade, discarding marinade.
- Place pepper strips in a grill basket.
- Grill steaks and pepper strips, covered with grill lid, over high heat (400° to 500°) 8 minutes on each side or to desired degree of doneness.
- Cut 1 flank steak diagonally across the grain into thin strips (reserve remaining steak for Beef Salad Niçoise.)
Notes / Tips / Wine Advice:
Serve sliced steak and pepper strips with Tomato-Cheese Bread.
