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extra-virgin olive oil balsamic vinegar mustard thyme garlic flank steak kosher salt red onion Italian frying peppers red pepper baguette fresh mint
Viewed: 37 - Published at: 6 years agoIngredients
- 6 tablespoons extra-virgin olive oil, plus more for the grill
- 3 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons chopped fresh thyme
- 2 cloves garlic, grated
- 1 1/2 pounds flank steak, trimmed and halved lengthwise
- Kosher salt and freshly ground pepper
- 1 red onion, sliced 1/2 inch thick and separated into rings
- 6 Italian frying peppers (such as Cubanelle), quartered lengthwise and seeded
- Pinch of red pepper flakes
- 1/2 baguette or 1 demi baguette, split
- 2 tablespoons chopped fresh mint
Method
- Heat a grill to medium high.
- Whisk 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, the mustard, thyme and 1 grated garlic clove in a bowl.
- Rub all over the steak and season with salt and pepper; set aside.
- Combine 2 tablespoons olive oil and the remaining grated garlic in a small bowl; set aside.
- Toss the red onion and peppers with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper.
- Grill the vegetables, flipping, until lightly charred and tender, about 5 minutes.
- Transfer to a bowl; stir in the remaining 2 tablespoons balsamic vinegar and the red pepper flakes.
- Cover with plastic wrap and set aside.
- Brush the grill grates with olive oil.
- Grill the steak until browned, about 5 minutes per side for medium rare.
- Transfer to a cutting board and let rest.
- Meanwhile, toast the bread on the grill.
- Remove and cut into pieces; brush the cut sides with the garlic oil and season with salt and pepper.
- Stir the mint into the pepper mixture.
- Thinly slice the steak against the grain.
- Serve with the peppers and garlic bread.
- Photograph by Charles Masters
