Flank Steak Peperonata

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Flank Steak Peperonata

An Italian-Inspired Steak Dinner Bursting with Flavor

Flank Steak Peperonata is a rustic and colorful Italian dish that brings together perfectly seasoned, juicy slices of flank steak with a medley of tender bell peppers, sweet onions, briny capers, and rich tomatoes. Finished with a touch of fresh basil, this dish is as beautiful to serve as it is satisfying to eat.

Whether you’re looking for a vibrant weekend dinner or an impressive yet simple main course for guests, this recipe delivers bold flavors and comforting textures in every bite.

Prep & Cook Time

  • Prep Time: 10 minutes
  • Dry Marinating Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour

Servings: 6

Ingredients

For the Flank Steak

  • 1½ to 2 pounds flank steak
  • 2 teaspoons dried oregano
  • 1 teaspoon sweet or smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

For the Peperonata

  • 4 tablespoons olive oil, divided
  • 2 red bell peppers, cut into ¼-inch wide strips
  • 2 yellow bell peppers, cut into ¼-inch wide strips
  • 1 large yellow onion, sliced into ¼-inch wide strips
  • 4 garlic cloves, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 14 ounces canned diced tomatoes (undrained)
  • 2 tablespoons capers
  • ¼ cup chopped fresh basil, plus more for garnish

Instructions

Step 1: Prepare the Steak

  1. Trim any excess fat from the flank steak and pat it dry using paper towels.
  2. In a small bowl, mix together oregano, paprika, salt, and pepper.
  3. Rub the seasoning mixture all over the steak, pressing it into the surface. Let the steak rest at room temperature for 20 minutes, or cover and refrigerate for up to 24 hours for a deeper flavor.

Step 2: Cook the Peperonata

  1. Heat 3 tablespoons of olive oil in a large 12-inch skillet over medium-high heat.
  2. Add the red and yellow bell peppers, onion, and garlic. Season with salt and pepper, cover, and cook for 8–10 minutes until the vegetables are softened.
  3. Uncover the skillet, stir in the diced tomatoes and capers, and simmer uncovered for about 5 more minutes until slightly thickened.
  4. Transfer the peperonata mixture to a bowl, cover, and set aside.

Step 3: Cook the Steak

  1. Wipe down the skillet and return it to the heat. Add the remaining 1 tablespoon of olive oil over medium-high heat.
  2. Place the steak in the skillet and sear for 5–7 minutes per side, or until it reaches an internal temperature of 125°F to 130°F (for medium-rare).
  3. Transfer the steak to a cutting board, tent it loosely with foil, and allow it to rest for 8–10 minutes.

Step 4: Assemble and Serve

  1. Stir chopped basil into the warm peperonata mixture.
  2. Slice the steak thinly against the grain.
  3. Taste and adjust seasoning of both the steak and peperonata if needed.
  4. Arrange the sliced steak on a serving platter with the peperonata. Garnish with extra basil and serve warm.

Helpful Tips

  • Don’t skip the resting time: Letting the steak rest before slicing keeps the juices locked in for a more tender bite.
  • Make it ahead: You can prepare the peperonata a day in advance and reheat gently while the steak cooks.
  • Use a meat thermometer: For perfect doneness, aim for 125°F for medium-rare and 135°F for medium.

Suggested Equipment

  • Large 12-inch skillet
  • Sharp chef’s knife
  • Instant-read meat thermometer

Nutrition Information (Per Serving)

  • Calories: 285 kcal
  • Protein: 26g
  • Carbohydrates: 11g
  • Fat: 15g
  • Saturated Fat: 4g
  • Cholesterol: 68mg
  • Sodium: 814mg
  • Potassium: 737mg
  • Fiber: 3g
  • Sugar: 4g
  • Vitamin C: 132mg
  • Iron: 3mg

Note: Nutritional values are estimates and may vary based on ingredient brands and quantities used.

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