Grilled Flank Steak and Yellow Peppers

Rick Mollica

---

Ingredients

• 2 Tb dry red wine
• 1 Tb Worcestershire sauce
• 1 Tb tomato paste
• 1 Tb red wine vinegar
• 1 Tb (or to taste) prepared horseradish
• 2 tsp fresh thyme leaves
• 2 medium cloves garlic, finely minced
• 1 beef flank (London broil) or shoulder steak (about 2 lb., 1 in. thick)
• Salt and freshly ground pepper to taste
• 2 yellow bell peppers

Directions

1. Whisk red wine, Worcestershire sauce, tomato paste, vinegar, horseradish, thyme leaves, and garlic in small bowl until blended.
2. Place flank steak on large platter. Sprinkle with salt and pepper, then brush with half the marinade. Turn steak, season, and brush with remaining marinade.
3. Cover with plastic wrap and let marinate at room temperature 2 hours or in refrigerator at least 4 hours.
4. Grill or broil peppers, turning as needed, until charred on all sides, 12-15 minutes. Wrap peppers in damp paper towels and let cool. Remove blackedned skin, stems, and seeds, then cut into thick strips.
5. Grill or broil steak, basting occasionally with juices in platter, 6-8 minutes each side for medium rare. Transfer to cutting board and thinly slice steak on sharp diagonal.
6. Arrange steak and peppers on platter. Serve at once with rice or potatoes.