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- Cook Time
- Prep Time
- Serves 6Servings
1 (2- to 3-pound) flank steak
1 tablespoon extra-virgin olive oil
2 each baby red, yellow and orange peppers, halved and grilled
2 tablespoons sherry or sherry wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
1 tablespoon minced anchovies or anchovy paste
Coarse salt and freshly ground pepper, to season
4 cloves garlic, minced
2 teaspoons curry paste or powder
In small bowl, whisk together olive oil, lemon juice, sherry, anchovies, curry paste, parsley, and garlic. Season with salt and pepper.
Score both sides of flank steak in crisscross pattern, cutting about 1/8-inch deep into meat. Place meat in shallow bowl and rub all over with olive oil mixture. Cover and marinate at room temperature for an hour or overnight in refrigerator.
Preheat grill to high heat. Lightly oil grill and reduce to medium-high heat. Season steak with salt and pepper. Grill flank steak 8 to 9 minutes per side for medium-rare. Remove from grill. Cover and let stand 10 minutes before slicing. Brush peppers with oil and grill 2 minutes per side. Serve with sliced meat.