Balsamic Marinated Flank Steak with Grilled Peppers

A Weeknight Winner: Balsamic Marinated Flank Steak with Grilled Peppers

As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to prepare. This Balsamic Marinated Flank Steak with Grilled Peppers fits the bill perfectly. It's a flavorful, impressive dish that comes together surprisingly quickly, even on a weeknight when time is precious. The marinade is simple to make – a blend of balsamic vinegar, olive oil, garlic, herbs, and a touch of honey – infusing the flank steak with incredible depth of flavor. The grilling process adds a beautiful char and smoky notes, while the sautéed peppers and onions provide a vibrant counterpoint of sweetness and texture.

The best part? This recipe is incredibly versatile. I often adjust it based on what's fresh at the farmers market or what I already have on hand. Sometimes I add a pinch of red pepper flakes for a little heat, other times I swap out the bell peppers for zucchini or eggplant. The marinade itself is a powerhouse of flavor, so feel free to experiment with different combinations of herbs and spices. One time, I even added a splash of Worcestershire sauce for an extra layer of umami. The possibilities are endless! Serving it is just as flexible. It's equally delicious served over a bed of fluffy rice, quinoa, or even a simple salad. I’ve even been known to enjoy it straight from the bowl, the tender steak and slightly sweet peppers making for a truly satisfying meal.

Beyond the Dinner Table: This recipe is perfect not only for a weeknight dinner but also for entertaining. The vibrant colors and impressive flavors make it a showstopper, whether you’re hosting a casual get-together or a more formal dinner party. I've served it to friends countless times, and it always gets rave reviews. The preparation is easily scalable, too, so I can adjust the quantities based on the number of guests. The grilling aspect lends itself beautifully to outdoor settings, allowing me to enjoy the warm weather and the company of friends while the meal cooks.

Tips and Tricks:

Marinating Time: While the recipe calls for 6-24 hours of marinating time, even a shorter marinade period will impart flavor. If you're short on time, a couple of hours will still deliver a delicious result.

Grilling Temperature: Using a medium heat is key to achieving perfect results. Avoid high heat, which can quickly overcook the flank steak and leave it tough.

Resting Time: Allowing the steak to rest for a few minutes after grilling helps to retain its juices, resulting in a more tender and flavorful final product. This step is often overlooked, but it makes a world of difference.

Serving Suggestions: I've already mentioned the versatility of the serving options. But to add some more ideas, consider a side of creamy mashed potatoes, a vibrant green salad with a light vinaigrette, or even some roasted vegetables. You can also top it with some crumbled feta cheese for extra flavor.

This Balsamic Marinated Flank Steak with Grilled Peppers has become a staple in my household. It's quick, easy, delicious, and endlessly adaptable – everything I look for in a perfect weeknight meal. Give it a try – I think you'll quickly find it becomes a favorite in your kitchen too!

Step-by-step

• Combine the marinade ingredients in an electric blender (except the olive oil) and mix on medium speed for about 1 minute.
• Next slowly drizzle the olive oil into the blender to emulsify.
• Salt and pepper the flank steak and place in a shallow dish.
• Set aside a 1/2-cup of the marinade, and pour the rest over the flank steak.
• Cover the steak, place in refrigerator, and marinate for 6 to 24 hrs.
• Cook steak on medium-heat grill approximately 4 to 5 minutes per side or until desired doneness. Avoid overcooking.
• Julienne the red, orange and green bell peppers (or any combination of peppers you prefer) along with one-half of a red onion.
• Place peppers and onion in a skillet, drizzle with olive oil, add a dash of salt, and saute for 4-5 minutes until tender. (I like my peppers a little crispier, so I saute them for just a few minutes.)
• After grilling steak, let it stand for about 5 minutes.
• Slice steak diagonally into thin strips.
• Place steak strips in a serving bowl, add sauteed peppers and onions, and top with sliced avocado or guacamole.
• Drizzle with some of the leftover balsamic vinaigrette if you wish.
• Can be served over cauliflower rice, with squeezed lime and freshly chopped cilantro.