Grilled Flank Steak, Onion, and Peppers

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.

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

Step 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.

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 295Calories from Fat 45

% Daily Value *
Total Fat 15g24%

Saturated Fat 6.3g32%
Cholesterol 66mg22%
Sodium 319mg14%
Total Carbohydrate 6.7g3%

Dietary Fiber 1.4g6%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Flank Steak, Onion, and Peppers