There’s something downright magical about the combination of grilled flank steak and roasted peppers. Picture this: a perfectly charred, juicy steak, its edges kissed by the flames, paired with sweet, caramelized peppers that practically melt in your mouth. This isn’t just dinner—it’s an experience. Flank steak, with its bold beefy flavor, is the unsung hero of the grill, and when you let it bathe in a zesty marinade before hitting the heat, it transforms into something extraordinary.
Why This Recipe Works
- Flank steak is lean but packed with flavor, especially when marinated and grilled hot and fast. The marinade’s acid (like lime juice) tenderizes the meat, while the oil carries flavors deep into the fibers.
- Roasted peppers bring a smoky sweetness that balances the steak’s richness. Dry-heat roasting concentrates their natural sugars, turning them into caramelized perfection.
- The marinade—garlic, lime, and spices—does double duty, tenderizing the meat while infusing it with bright, bold flavors. The soy sauce adds umami depth, while smoked paprika echoes the grill’s char.
Why You’ll Love It
- Quick and easy: From marinade to plate in under an hour (most of which is hands-off).
- Versatile: Serve it sliced over rice, stuffed into tacos, or piled high on a salad.
- Crowd-pleaser: This dish has that wow factor—perfect for summer cookouts or weeknight dinners that feel special.
Serves: 4 | Prep: 15 min | Cook: 15 min | Marinate: 1 hr
Essential Ingredients & Tools
Ingredients for the Marinade
- ¼ cup olive oil (the backbone of the marinade, keeping the steak juicy; vegetable oil works in a pinch)
- 3 cloves garlic, minced (because everything’s better with garlic; sub with 1 tsp garlic powder if needed)
- 2 tbsp lime juice (the acid tenderizes the meat while adding a citrusy kick; lemon juice works too)
- 1 tbsp soy sauce (for that deep, savory umami punch; coconut aminos for gluten-free)
- 1 tsp smoked paprika (a whisper of smokiness that plays well with the grill; regular paprika is milder)
- 1 tsp cumin (earthy, warm, and just a little bit mysterious; coriander for a brighter note)
- ½ tsp black pepper (because seasoning is non-negotiable)
Ingredients for the Peppers
- 2 large bell peppers (red or yellow) (their sweetness intensifies when roasted; poblano peppers for heat)
- 1 tbsp olive oil (helps them caramelize beautifully)
- ½ tsp salt (to draw out their natural flavors)
Tools You’ll Need
- Grill or grill pan (the star of the show—char is everything; broiler works in a pinch)
- Tongs (no stabbing the steak—we want those juices locked in)
- Meat thermometer (because guessing is for amateurs; aim for 130°F for medium-rare)
- Baking sheet (for roasting those peppers to perfection)
How to Make Grilled Flank Steak with Roasted Peppers
- Marinate the steak: In a bowl, whisk together the ¼ cup olive oil, 3 cloves minced garlic, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp smoked paprika, 1 tsp cumin, and ½ tsp black pepper. Place the flank steak in a dish or zip-top bag, pour the marinade over it, and give it a good massage. Let it chill in the fridge for at least an hour (overnight is even better). The lime juice works its magic, breaking down the fibers so every bite is tender.
- Roast the peppers: While the steak marinates, preheat your oven to 425°F. Slice the 2 large bell peppers into strips, toss them with 1 tbsp olive oil and ½ tsp salt, and spread them on a baking sheet. Roast for about 20 minutes, flipping halfway, until they’re blistered and sweet.
- Grill the steak: Fire up the grill to high heat (450–500°F). Pat the steak dry—this is crucial for a good sear. Lay it on the grill at a 45-degree angle for those Instagram-worthy grill marks. Cook for 5–6 minutes per side for medium-rare, flipping only once.
- Rest and slice: Let the steak rest for 5 minutes before slicing against the grain. This keeps it juicy and tender.
- Serve: Pile the sliced steak on a platter, top with the roasted peppers, and maybe a squeeze of fresh lime for brightness.
Pro Technique
- Dry the steak: Moisture is the enemy of a good sear. Pat it dry before it hits the grill. For an even deeper crust, let it air-dry uncovered in the fridge for 30 minutes after marinating.
- Two-zone grilling: If using charcoal, sear over the coals, then move to the cooler side to finish cooking gently. This prevents charring while ensuring even doneness.
- Slice against the grain: This is the secret to tender flank steak—look for the lines of muscle fiber and cut perpendicular to them. For wider slices, angle your knife slightly.
Chef’s Wisdom
Flank steak is like a sponge for flavor—it soaks up marinades like nobody’s business. The peppers, meanwhile, caramelize into something almost candy-like, their sweetness balancing the steak’s savory depth. Together, they’re a match made in grill heaven.
Storage & Freshness Guide
- Steak: Keep it in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth to keep it moist. Avoid microwaving, which can toughen the meat.
- Peppers: Store separately to maintain their texture. They’re great cold in sandwiches or blended into sauces.
Nutrition Profile
This dish is protein-packed and low in carbs, making it a great choice for a balanced meal.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Fat | 18g |
| Protein | 32g |
| Carbs | 6g |
| Fiber | 2g |
Ingredient Variations and Their Impact
- Skirt steak: Swap in skirt steak for a beefier flavor—just reduce the cooking time (3–4 minutes per side). Double the cumin in the marinade to complement its boldness.
- Balsamic marinade: Use balsamic vinegar instead of lime for a sweeter, deeper flavor. Reduce soy sauce to ½ tbsp and add 1 tsp honey for a caramelized glaze.
- Shishito peppers: For a fun twist, blister whole shishitos in a skillet over high heat for 5 minutes. They’re mild with the occasional spicy surprise.
Perfect Pairings
Complementary Dishes
- Cilantro-Lime Rice: The bright citrus and herbal notes cut through the steak’s richness, while the rice absorbs any juices. For extra texture, toast the rice lightly in oil before cooking.
- Charred Asparagus: Grill asparagus alongside the steak for a smoky, crisp-tender side. Drizzle with balsamic reduction to echo the marinade’s sweetness.
Drinks
- Malbec: This bold red wine’s dark fruit and smoky notes mirror the charred steak. Chill slightly (15 minutes in the fridge) to balance the peppers’ sweetness.
- Grüner Veltliner: A crisp white with green apple and white pepper notes cleanses the palate between bites of rich meat.
Something Sweet
- Grilled Peaches: Halve peaches, brush with olive oil, and grill cut-side down for 2 minutes. Serve with a dollop of mascarpone—the creamy sweetness contrasts the savory steak.
- Dark Chocolate Espresso Bark: Break into shards for a bittersweet ending. The coffee enhances the steak’s smoky crust.
Grilled Flank Steak with Roasted Peppers: A Smoky, Savory Masterpiece
Recipe Controls
Try this juicy Grilled Flank Steak with Roasted Peppers—smoky, tender, and packed with bold flavors. Perfect for weeknights or cookouts! Get the recipe now.
Ingredients
For the Marinade
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¼ cup olive oil
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3 cloves garlic (minced)
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2 tbsp lime juice
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1 tbsp soy sauce
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1 tsp smoked paprika
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1 tsp cumin
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½ tsp black pepper
For the Peppers
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2 large bell peppers (red or yellow)
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1 tbsp olive oil
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½ tsp salt
Instructions
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Whisk marinade ingredients in a bowl. Coat flank steak and marinate for 1+ hours.01
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Preheat oven to 425°F. Toss peppers with oil and salt; roast for 20 minutes.02
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Grill steak on high heat for 5–6 minutes per side (130°F for medium-rare).03
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Rest steak for 5 minutes, then slice against the grain. Serve with peppers.04
