Flank Steak with Onions and Peppers Dinner Recipe

Marinating the steak in garlic, herbs and balsamic vinegar makes it tender and tasty for dinner, and perfect for leftover paninis.
By Marge Perry
Aug 02, 2013



Serves 4 | Total time: 30 min


  • 1½ lb flank steak 
  • ¼ cup balsamic vinegar
  • 3 garlic cloves, minced
  • ½ tsp thyme
  • ½ tsp black pepper
  • 1 Tbsp olive oil
  • 2 cups thinly sliced onion
  • 2 green bell peppers, thinly sliced
  • 2 red bell peppers, thinly sliced
  • ¾ tsp salt, divided


1. Marinate steak in vinegar, garlic, thyme, and pepper for 8 hours or overnight. 

2. Heat the oil in a nonstick skillet over medium-high. Add the onion and cook, stirring occasionally, for 10 minutes. Stir in peppers and cook for 4 minutes. Add ¼ teaspoon salt. Save half for lunch; cover to keep the rest warm.

3. Heat the broiler; coat a broiler pan and rack with cooking spray. Transfer meat to the rack. Season both sides with ½ teaspoon salt; broil 4 to 5 minutes per side.

4. Let sit for 5 minutes. Cut into thin strips. Serve over the warm vegetables. 

Next Day's Lunch: Steak Panini

  • You’ll need: whole-wheat hot dog rolls, sliced provolone, steak, onion-pepper mixture 
  • Fill rolls with two slices of cheese, steak, and onion-pepper mixture. Heat in skillet and press top with another pan.
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