Marinated Flank Steak With Peppers

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Marinated Flank Steak With Peppers to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Marinated Flank Steak With Peppers, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (1 1/2-pound) beef flank steak
• MARINADE:
• 1 large clove garlic, crushed
• 1 lime, juice and rind
• 2 teaspoons oregano leaves
• 1 1/2 tablespoons olive oil or
• vegetable oil
• 1 teaspoon salt
• freshly ground black pepper
• 1 large green bell pepper
• 1 large red bell pepper
• 1 large yellow bell pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place steak in a heavy plastic bag

Step 2: Technique & Execution

Combine marinade ingredients, whisking to blend

Step 3: Technique & Execution

Pour marinade over steak; turn to coat

Step 4: Technique & Execution

Seal bag and refrigerate overnight

Step 5: Technique & Execution

Grill steak and char peppers over hot coals

Step 6: Technique & Execution

Cook steak about 10 minutes per side for medium doneness