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Categories:
flank steak olive oil balsamic vinegar water garlic brown sugar marjoram leaves kosher salt freshly ground black pepper red green olives kosher salt freshly ground black pepper
Viewed: 26 - Published at: 8 years agoIngredients
- 1 (1-1/2- to 2-pound) flank steak, trimmed of fat and silver skin
- 3/4 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon water
- 1 medium garlic clove, peeled and smashed
- 2 teaspoons packed dark brown sugar
- 1 1/2 teaspoons finely chopped fresh marjoram leaves
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 3 medium red, orange, or yellow bell peppers (or a combination)
- 1/4 cup coarsely chopped, pitted green olives
- 1/2 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
Method
- Heat an outdoor grill to high (about 450 degrees F to 550 degrees F).
- Season the steak generously with salt and pepper and place it in a 13-by-9-inch baking dish.
- Place the remaining measured ingredients in a blender and blend until evenly combined, about 30 seconds.
- Remove 3 tablespoons of the marinade and set it aside for the relish.
- Pour the remaining marinade into the dish with the steak, turn the steak to coat, and let it marinate at room temperature for 30 minutes, flipping halfway through.
- Meanwhile, grill the peppers for the relish.
- Place the bell peppers on the grill.
- Cover the grill and cook, turning occasionally, until the peppers are blackened and blistered on all sides, about 25 minutes.
- Transfer the peppers to a large bowl.
- Cover tightly with plastic wrap or a large plate and let sit until cool enough to handle, about 15 minutes.
- Meanwhile, grill the steak.
- Remove the steak from the baking dish and let any excess marinade drip off; discard the marinade.
- Place the steak on the grill and season it generously with salt and pepper.
- Cover the grill and cook until grill marks appear on the bottom, about 5 to 6 minutes.
- Flip the steak and season generously with salt and pepper.
- Cover the grill and continue to cook until grill marks appear on the bottom and an instant-read thermometer inserted into the middle of the steak registers 125 degrees F to 130 degrees F for medium rare, about 5 to 6 minutes more.
- Transfer to a large, clean plate and let rest for 10 to 15 minutes.
- Meanwhile, finish the relish.
- Transfer the peppers from the bowl to a cutting board.
- Set the bowl aside, reserving any liquid inside.
- Use a knife to scrape and peel the skins off; discard the skins.
- Slice the peppers open and remove the seeds and membranes.
- Cut the peppers into medium dice and return them to the large bowl.
- Add the remaining measured ingredients and the reserved marinade and stir until evenly combined.
- Taste and season with salt and pepper as needed.
- Thinly slice the steak against the grain, season it with salt and pepper, and serve with the bell pepper relish.
