Grilled Flank Steak on Ciabatta With Red Peppers Recipe

Name: Grilled Flank Steak on Ciabatta With Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13/4- to 2-pound flank steak; 6 tablespoons extra-virgin olive oil; 2 teaspoons smoked paprika; Salt and ground black pepper; 2 tablespoons black olive tapenade; ⅓ cup finely chopped flat-leaf parsley; 1 large red onion, coarsely chopped; 4 cloves garlic, slivered; 2 large red bell peppers, cored and coarsely chopped; 1/2 cup dry red wine; 1 large ciabatta, halved horizontally

Servings: persons

1 13/4- to 2-pound flank steak
6 tablespoons extra-virgin olive oil
2 teaspoons smoked paprika
Salt and ground black pepper
2 tablespoons black olive tapenade
⅓ cup finely chopped flat-leaf parsley
1 large red onion, coarsely chopped
4 cloves garlic, slivered
2 large red bell peppers, cored and coarsely chopped
1/2 cup dry red wine
1 large ciabatta, halved horizontally

1
Smear flank steak with 2 tablespoons olive oil, massage with paprika and season with salt and pepper.
2
Set aside.
3
Combine 11/2 tablespoons of the tapenade with the parsley and 2 tablespoons of the oil.
4
Set aside.
5
Heat remaining oil in a large skillet.
6
Add onion and saute on medium until soft.
7
Add garlic, saute briefly, then add peppers.
8
Reduce heat to low and saute gently until very tender, about 30 minutes.
9
Stir occasionally.
10
Stir in wine and remaining tapenade, cook briefly, then remove from heat.
11
Heat grill to hot.
12
When peppers are done, put steak on grill and sear fairly close to the heat, 2 to 3 minutes per side for medium-rare.
13
Timing is tricky because it depends on the fire and the thickness of the meat, but you can make a diagonal cut at one end of the steak to gauge doneness.
14
Transfer steak to a cutting board and place ciabatta halves, cut side down, on the grill to toast.
15
Watch closely.
16
Smear toasted ciabatta with the reserved tapenade and parsley from Step 1.
17
Slice steak thin on the bias and arrange slices on the ciabatta.
18
Reheat peppers and spoon on top of the steak.
19
Cut each ciabatta half in six pieces, arrange on a platter and serve.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 13/4- to 2-pound flank steak, 6 tablespoons extra-virgin olive oil, 2 teaspoons smoked paprika, Salt and ground black pepper, and more.

Yes, Grilled Flank Steak on Ciabatta With Red Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Flank Steak on Ciabatta With Red Peppers

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