This recipe is a family favorite for Chef Matt Abdoo. Inspired by the meals his mom made, this Italian-marinated flank steak is served with charred peppers, sweet onions, and fresh basil for a simple meal full of flavor. Chef Matt's tip: Slice flank steak against the grain for the most tender bite. Italian-Marinated Flank Steak with Charred Peppers & Onions Serves: 4 Prep: 15 minutes + 1–2 hours or overnight to marinate Cook: 20 minutes Ingredients Flank Steak 2 lb flank steak, trimmed 1 cup Italian salad dressing Kosher salt & black pepper, to taste Charred Peppers & Onions 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 sweet onion 1 red onion 2 tbsp olive oil 2 tbsp Italian salad dressing Kosher salt & black pepper, to taste 6 fresh basil leaves Directions 1. Marinate: Add steak and Italian dressing to a resealable bag. Massage to coat and refrigerate 1–2 hours or overnight. 2. Preheat: Heat grill to high. Clean and lightly oil the grates. 3. Grill vegetables: Cut onions into ½-inch rounds. Drizzle with oil and season with salt and pepper. Grill about 5 minutes without moving until charred. Grill whole peppers, turning occasionally, until blistered on all sides. 4. Finish vegetables: Slice peppers into strips and separate onions into rings. Toss with 2 tbsp Italian dressing, salt, pepper, and fresh basil. 5. Grill steak: Remove steak from marinade and let excess drip off. Season with salt and pepper. Grill 2 minutes, rotate 90°, and cook 2 more minutes. Flip and repeat for about 8 minutes total. 6. Check temperature: For medium-rare, cook to 130°F. If needed, move to a cooler area, close the lid, and cook in 2-minute intervals until desired doneness. 7. Rest & serve: Rest steak 5 minutes, then slice against the grain. Drizzle with Italian dressing and serve with the charred peppers and onions. #ItalianFlankSteak #WeberGrills #WeberRecipe #CharredPeppersandOnions
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