Grilled Flank Steak with Onions and Roasted Red Calabrian Peppers
Ingredients
• 1 flank steak (1 1/2 lbs.)
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon pepper
• 1/2 teaspoon Calizo Puttanesca Naturale
• 1/2 teaspoon Calizo Taste of Tuscany
• 1/2 teaspoon paprika
• 1/2 teaspoon Calizo Hot Sauce
• 4 tablespoons melted unsalted butter
• Juice of 1 lemon
• 1 medium onion, sliced into thirds
• 1/2 jar of Calabrian peppers
• 1 yellow bell pepper, seeded and quartered
• 1 tablespoon olive oil
• 2 garlic cloves, minced
Heat a grill to high (450° to 550°). Using a sharp knife, score steak on a diagonal across the grain, making parallel lines about 1 in. apart. Turn steak and repeat to create a diamond pattern. Flip steak over and repeat scoring on the other side.
• Combine 1 tsp. salt and the spices, then sprinkle all over steak. Drizzle meat with butter and lemon juice and rub flavorings into slits.
• Grill steak, turning once, 8 minutes total for medium.Letrest. Mix onion and peppers with oil, garlic, and remaining 1/2 tsp. salt. Grill, turning often, until softened, 5 minutes. Cut vegetables into strips; serve with steak.