Flavorful Italian Marinated Flank Steak with Sautéed Peppers and Onions
This Italian Marinated Flank Steak is a perfect dish for those who want to infuse their meals with bold flavors. Marinated in a tangy mixture of Italian salad dressing mix, red wine vinegar, and roasted garlic grapeseed oil, this flank steak becomes incredibly tender and juicy when grilled. Paired with sweet sautéed red and green bell peppers, along with caramelized onions, this dish is not only pleasing to the palate but also stunning on the plate. Ideal for gatherings or family dinners, share this delightful recipe and make unforgettable memories around the dinner table.
8
Servings
275
Calories
8
Ingredients
Ingredients
Italian salad dressing mix
2 tablespoons (Wildtree Italian Salad Dressing Mix)
Red wine vinegar
1/4 cup
Roasted garlic grapeseed oil
2-3 tablespoons
Dijon mustard
1 teaspoon
Beef flank steak
2 lbs
Red bell pepper
1 medium (sliced into thin strips)
Green bell pepper
1 medium (sliced into thin strips)
Onion
1/2 large (sliced into strips)
Instructions
1
In a large bowl, combine the Italian salad dressing mix, red wine vinegar, roasted garlic grapeseed oil, and Dijon mustard, mixing well.
2
Add the flank steak to the bowl or place it inside a freezer bag. Ensure the marinade evenly coats the meat, then remove excess air and seal the bag. Marinate for at least 2 hours in the refrigerator or freeze for later use.
3
When ready to cook, defrost the flank steak in the refrigerator overnight if frozen. Preheat your gas grill to high heat.
4
Remove steak from the marinade, allowing excess to drip off, and grill for 6 to 7 minutes per side, or until desired doneness is achieved. For alternate cooking, broil in your oven for a similar duration.
5
Once cooked, remove the steak from the grill, tent it with aluminum foil, and let it rest for 5 minutes. This helps retain the meat's juices.
6
While the steak is resting, heat a large skillet over medium heat with some of the remaining dressing from the marinade. Add the sliced red and green bell peppers along with the onion.
7
Sauté the vegetables for about 5-7 minutes or until they are tender and slightly caramelized.
8
Thinly slice the rested steak against the grain, serving it alongside the sautéed peppers and onions for a complete meal. Enjoy!
Nutrition Information
15g
Fat
5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used is 2 lbs of beef flank steak.
How long should the flank steak be marinated?
The steak should be marinated for at least 2 hours in the refrigerator.
Can I freeze the marinated steak for later?
Yes, you can place the steak and marinade in a freezer bag and freeze it for later use.
What type of vinegar is used in the marinade?
The marinade requires 1/4 cup of red wine vinegar.
What oil is recommended for this Italian marinade?
The recipe calls for 2-3 tablespoons of roasted garlic grapeseed oil.
How long do I need to grill the flank steak?
Grill the steak for 6 to 7 minutes per side or until your desired doneness is achieved.
What should I do if I don't have a grill?
You can broil the steak in your oven for a similar duration instead of grilling.
Why is it important to let the steak rest after cooking?
Resting the steak for 5 minutes helps it retain its juices, making it more tender.
How should the flank steak be sliced for serving?
The steak should be thinly sliced against the grain.
What vegetables are served with the steak?
The dish is served with sautéed red and green bell peppers and onions.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
How much protein is in one serving?
There are 25 grams of protein per serving.
How much fat is in this dish?
There are 15 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 5 grams of carbohydrates per serving.
What specific salad dressing mix is mentioned?
The recipe specifies Wildtree Italian Salad Dressing Mix.
How much Dijon mustard is needed?
One teaspoon of Dijon mustard is required for the marinade.
How long does it take to sauté the vegetables?
The peppers and onions should be sautéed for about 5-7 minutes until tender.
What temperature should the grill be set to?
Preheat your gas grill to high heat.
How do I defrost the steak if it was frozen in marinade?
Defrost the flank steak in the refrigerator overnight before cooking.
What is used to sauté the vegetables?
The vegetables are sautéed in a skillet using some of the remaining dressing from the marinade.
How should the peppers be prepared?
Both the red and green bell peppers should be sliced into thin strips.
Is this recipe suitable for a family dinner?
Yes, it is described as an ideal dish for gatherings or family dinners.
How many ingredients are in this recipe?
There are 8 main ingredients used in this recipe.
What is the description of the flavor profile?
It is described as a tangy and bold Italian flavor profile.
Should the steak be covered while resting?
Yes, tent the steak with aluminum foil while it rests for 5 minutes.
How much onion is used?
The recipe uses 1/2 of a large onion, sliced into strips.
Can I use any type of bell pepper?
The recipe specifically calls for one medium red bell pepper and one medium green bell pepper.
What is the recommended amount of Italian salad dressing mix?
The recipe calls for 2 tablespoons of the mix.
Is the steak marinated at room temperature?
No, the steak should be marinated in the refrigerator.