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Pepper Flank Steak with Bell-Pepper Relish

Source of Recipe


The Seattle Times






List of Ingredients



• -- Flank Steak --
  
• 1 cup red wine
  
• 2 Tbsp olive oil
  
• 1/2 small onion, peeled and chopped
  
• 2 cloves garlic, peeled and cut into slivers
  
• 1 Tbsp finely chopped cilantro
  
• 1/2 tsp dried oregano, crushed
  
• 1-1/2 lbs. flank steak
  
• 1 Tbsp black peppercorns
  
• 1 Tbsp freeze-dried green peppercorns
  
• 1/4 tsp salt
  
• .
  
• -- Relish --
  
• 2 red bell peppers, cut in half
  
• 1 green bell pepper, cut in half
  
• 4 large shallots, peeled and cut in half
  
• 6 medium cloves garlic, unpeeled
  
• 3 tsp olive oil, divided
  
• 2 tsp finely chopped fresh cilantro
  
• 1/4 tsp salt
  
• 2 tsp red-wine vinegar
  






Instructions



1. To prepare flank steak: Combine red wine, olive oil, onion, garlic, cilantro and oregano. Place steak in a large glass dish and add marinade. Place black and green peppercorns between sheets of plastic wrap and coarsely grind with a heavy mallet. Press into both sides of meat and cover with plastic wrap. Refrigerate at least 4 hours, turning once during marination time.
   
   
2. To prepare relish: Place red and green bell peppers, shallots and garlic in a roasting pan and brush with 1 teaspoon olive oil. Bake in a preheated 400-degree (F) oven for 25 minutes, stirring once. Remove from oven and cool 15 minutes. Remove skins from peppers and cut peppers into strips. Cut shallots into strips; remove garlic from the peels and cut into slivers. Combine vegetables with remaining 2 teaspoons olive oil, cilantro and salt. Marinate in refrigerator at least 2 hours.
   
   
3. To complete the dish: Bring flank steak out of refrigerator 1 hour before cooking. Remove from marinade; discard marinade. Place on a lightly oiled grill over medium-hot coals for about 6 minutes on each side. Season with salt and pepper during cooking time. Test for doneness. Remove meat from grill and let rest 5 minutes before thinly slicing across the grain.
   
   Stir vinegar into relish and serve with the meat.
   
   Makes 6 servings.