Ingredients Jump to Instructions ↓

  1. 1 (1 1/4-lb) flank steak , trimmed

  2. 1/2 c balsamic vinegear

  3. 1 1/2 tbsp ketchup

  4. 1 (7-oz) jar roasted red peppers (not packed in oil ), drained and coarsely chopped

  5. 1/2 c jarred sliced hot cherry peppers, seeded and coarsely chopped

  6. 1/2 c fresh basil leaves, chopped

  7. 2 scallion s, sliced

Instructions Jump to Ingredients ↑

  1. To marinate the steak, put it in a zip-close plastic bag; add ⅓ cup of the vinegar. Squeeze out the air and seal the bag; turn to coat the steak. Let stand 15 minutes at room temperature, turning the bag occasionally.

  2. Meanwhile, combine the remaining ½ cup vinegar and the ketchup in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer, 1-2 minutes. Reduce the heat and cook until the mixture is syrupy and reduced to ¼ cup, 3-4 minutes. Transfer to a medium bowl and stir in the remaining ingredients.

  3. Remove the steak from the marinade; discard the marinade. Pat the steak dry and spray with olive oil nonstick spray. Heat a ridged grill pan over medium-high heat. Add the steak and cook until an instant-read thermometer inserted into the side registers 145°F for medium, 5-6 minutes on each side. Cut into 12 slices and serve with the sauce.


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