Grilled Flank Steak, Onion, and Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Steve Freidkin, the chef at Texaz Grill in Phoenix, shared this technique with us for instantly marinating meat. By making small slashes in a diamond pattern over both sides of the steak, the flavors of the lemon and spices sink right in. Ingredients:
1 flank steak (1 1/2 lbs.) |
1 1/2 teaspoons kosher salt, divided |
1/2 teaspoon pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon paprika |
1/2 teaspoon chili powder |
4 tablespoons melted unsalted butter |
juice of 1 lemon |
1 medium onion, sliced into thirds |
1 red bell pepper, seeded and quartered |
1 yellow bell pepper, seeded and quartered |
1 tablespoon olive oil |
2 garlic cloves, minced |
Directions:
1. Heat a grill to high (450° to 550°). Using a sharp knife, score steak on a diagonal across the grain, making parallel lines about 1 in. apart. Turn steak and repeat to create a diamond pattern. Flip steak over and repeat scoring on the other side.
2. Combine 1 tsp. salt and the spices, then sprinkle all over steak. Drizzle meat with butter and lemon juice and rub flavorings into slits.
3. Grill steak, turning once, 8 minutes total for medium. Let rest. Mix onion and peppers with oil, garlic, and remaining 1/2 tsp. salt. Grill, turning often, until softened, 5 minutes. Cut vegetables into strips; serve with steak.
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