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Grilled Flank Steak with Roasted Peppers in Tomato Sauce Recipe

Grilled Flank Steak with Roasted Peppers in Tomato Sauce Recipe

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Grilled Flank Steak with Roasted Peppers in Tomato Sauce

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Ingredients

Count

Nutrition

922

Calories

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Ingredients:

Serving

2 cups peeled, seeded, and chopped vine-ripened tomatoes
2 cups roasted, peeled, and seeded red and yellow bell peppers
1 jalapeno or serrano chili
salt and cracked black pepper
1 flank steak , about 1 lb.
1 -1/2 tsp. dried oregano
3 tbsp. extra-virgin olive oil, plus more for brushing on bread
4 large slices bread , cut from a good, crusty loaf
1 tsp. balsamic vinegar

Directions:

Prepare the tomatoes and bell peppers, working over a bowl to catch all the juices. Cut or tear the peppers into long strips. Strain all the juices into a large non-reactive saucepan. Add the chili. Bring to a boil over high heat, reduce the heat to medium, and simmer until the juices reduce to a heavy syrup and the chili is very soft, about 10 minutes. Scoop out the chili, seed if desired, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat to medium and simmer for 20 minutes. Stir in the chili and salt and pepper to taste. Keep warm or let cool to room temperature.
Prepare the grill and let it burn down to medium coals. Season the flank steak with salt, pepper, 1 tsp. of the oregano, and brush with 1 Tbs. of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 Tbs. of olive oil, and crumble the remaining 1/2-tsp. oregano over the top. Let rest for about 5 minutes.
Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with about 1/4-cup of the roasted peppers in sauce and arrange next to the meat. (Reserve any remaining peppers for another use.)
Gather all the meat juices (make an effort to scrape the meat juices off the carving board, too) into a small bowl and whisk in the vinegar and the remaining 1 Tbs. olive oil. Drizzle over each portion. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	921.66 Kcal (3859 kJ)
Calories from fat	601.94 Kcal
		% Daily Value*
Total Fat	66.88g	103%
Cholesterol	286.49mg	95%
Sodium	337.75mg	14%
Potassium	710.98mg	15%
Total Carbs	17.78g	6%
Sugars	5.3g	21%
Dietary Fiber	2.79g	11%
Protein	56.53g	113%
Vitamin C	16mg	27%
Iron	38.1mg	212%
Calcium	253.7mg	25%

Amount Per 100 g
Calories	233.76 Kcal (979 kJ)
Calories from fat	152.67 Kcal
		% Daily Value*
Total Fat	16.96g	103%
Cholesterol	72.66mg	95%
Sodium	85.66mg	14%
Potassium	180.33mg	15%
Total Carbs	4.51g	6%
Sugars	1.34g	21%
Dietary Fiber	0.71g	11%
Protein	14.34g	113%
Vitamin C	4.1mg	27%
Iron	9.7mg	212%
Calcium	64.4mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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