Tuesday, July 5, 2022

Summer Entertaining: Grilled Flank Steak with Pepper Tomato Relish

Melt in you mouth steak that is grilled to perfection and then topped with a pepper and tomato relish that is the bomb!  That's summer entertaining!

Grilled Flank Steak with Pepper Tomato Relish

Let's fire up the grill and start our summer entertaining season!  Today we are grilling up a wonderful steak topped with a pepper and tomato relish that creates such a flavor bomb, it's heaven!  Our steak is a large cut of flank steak that is easy to cook, feeds a crowd, and comes out succulent and tender.  It's always been a favoroite cut of mine that we cook all summer long.  

However, the true star of the dish is the relish.  Made from different colors of bell peppers and grape tomatoes, some garlic, and a dash of balsamic vinegar, this takes the steak to the next level.  In fact this relish would be good on pork, chicken, or fish, or just over rice as a vegetarian dish.  It's that good!  So start the summer of with a bang and make this dish now.  You love it at first bite.


What Ingredients do I need?

Substitutions and Variations

  • Use any color bell peppers you like, or all of one color.
  • Use sun-dried tomatoes instead of fresh tomatoes.
  • Change the cut of beef to top sirloin, flat iron, or london broil.
  • The relish will go great over pork, chicken, and fish as well.
  • Use salt & pepper to season your meat.

Kitchen Tips and Notes

  • You can grill you steak outdoors on a gas or charcoal grill, or you can grill indoors with a grill pan.
  • Make the relish first then grill your steak as a time saver.
  • Serve with rice, grilled vegetables, mashed potatoes, or corn on the cob.

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Grilled Flank Steak with Pepper Tomato Relish

serves 4

3 tablespoons extra-virgin olive oil
12 mini bell peppers (red, orange, and yellow, from a bag), seeded, and diced
1/2 teaspoon kosher salt
2 cloves garlic, minced
pinch of crushed red pepper
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 pint of grape tomates, halved 
2 Tablespoons sliced fresh basil
1 1/2 - 2 pounds beef flank steak
steak seasoning of your choice (I used "Back of the Yards Garlic Pepper Butcher's Rub")

For relish, in an extra-large, deep skillet, heat olive oil over medium. Add peppers and season with salt.  Cook until peppers are softened, about 10 minutes, stirring occasionally. Add garlic and crushed red pepper. Cook until fragrant, about 2 minutes. Add balsamic vinegar and sugar.  Immediately reduce your heat to low so the vinegar doesn't burn.  Stir peppers in vinegar,  Add tomatoes and continue to cook about 5 minutes until tomatoes start to give off their juices and shrivel in texture.  Remove from heat and add basil. Set aside.

Pat steak dry and season both sides generously with steak seasoning.  Grill steak over medium heat 10 to 12 minutes total, turning over half way through for medium (155 degrees).   Remove from grill and tent with foil and let the steak rest for 5 to 10 minutes. Slice thinly against the grain. Serve relish warm or at room temperature over sliced flank steak.

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