Grilled Flank Steak Peperonata with Pesto Potatoes

Name: Grilled Flank Steak Peperonata with Pesto Potatoes
Prep time: 24 h
Cook time: 30 min
Total time: 24 h 30 min
Yield: 4
Ingredients: 1 American Wagyu Black® flank steak; 4 cloves garlic, minced; ½ cup balsamic vinegar; ¼ cup olive oil; 1 tablespoon fennel seed, crushed; 2 teaspoons kosher salt; 2 teaspoons cracked black pepper; 2 tablespoons olive oil; 1 small yellow onion sliced into ¼ inch thick slices; 4 cloves of garlic chopped; 2 (yellow, red or orange) bell peppers sliced; 2 small fennel bulbs sliced; 1 large tomato, chopped; 1 fresno chili, seeded and sliced or ¼ teaspoon of chili flakes; 3 sprigs of fresh oregano; Pinch of sugar; 1 to 2 teaspoons salt and pepper; Splash of sherry vinegar; 1 to 1 ½ pounds baby potatoes, halved; 1 tablespoon olive oil; 2 teaspoons salt; ¼ cup pesto sauce; Optional parmesan cheese for toppings

Servings

Prep Time

24 hours

Cook Time

30 minutes

Indulge in a Mediterranean-inspired feast with our Grilled Flank Steak Peperonata, served alongside pesto potatoes. This dish features perfectly grilled flank steak, marinated to enhance its natural flavors and topped with a vibrant peperonata—a rich medley of sweet bell peppers, onions, and tomatoes sautéed to perfection. Paired with the aromatic delight of pesto-coated potatoes, this meal is a harmonious blend of robust and fresh flavors. Whether you're planning a weekend cookout or a special family dinner, this combination of savory steak, colorful peperonata, and herb-infused potatoes promises to elevate your dining experience, bringing a taste of the Italian countryside to your table.

Author:

Nathan Michael & Julia Flowers

Image of Grilled Flank Steak Peperonata with Pesto Potatoes

Ingredients

1 American Wagyu Black® flank steak
4 cloves garlic, minced
½ cup balsamic vinegar
¼ cup olive oil
1 tablespoon fennel seed, crushed
2 teaspoons kosher salt
2 teaspoons cracked black pepper

Peperonata

2 tablespoons olive oil
1 small yellow onion sliced into ¼ inch thick slices
4 cloves of garlic chopped
2 (yellow, red or orange) bell peppers sliced
2 small fennel bulbs sliced
1 large tomato, chopped
1 fresno chili, seeded and sliced or ¼ teaspoon of chili flakes
3 sprigs of fresh oregano
Pinch of sugar
1 to 2 teaspoons salt and pepper
Splash of sherry vinegar

Roasted Pesto Potatoes

1 to 1 ½ pounds baby potatoes, halved
1 tablespoon olive oil
2 teaspoons salt
¼ cup pesto sauce
Optional parmesan cheese for toppings

Directions

In a large 13x9 pan mix together the garlic, balsamic, oil, fennel seed, salt and pepper. Place the flank steak in the pan rotating the steak from back to front with the marinade. Place in the fridge to marinate for at least 2 hours up to 24 hours.
While the meat marinades, bring a large skillet over medium high heat with the olive oil.
Add the sliced onion and garlic and cook for 3 minutes.
Add the peppers and fennel and cook down until softened 6 to 8 minutes.
Add chopped tomato, oregano sprigs, sugar, salt and pepper stirring and cook for another 5 minutes. Remove from heat. Discard oregano stems.
Peperonata can be made the day before and reheated when ready to serve at room temperature or warm.
Just before serving add the splash of sherry vinegar.
When ready to grill the flank steak, preheat grill.
While the grill is heating up preheat your oven to 450°F.
On a large sheet pan toss halved baby potatoes with olive oil and salt and cook cut side down for 30 minutes.
Once cooked, toss the potatoes in pesto and serve topped with shaved Parmesan cheese.
Serve grilled flank steak, rested for 10 minutes, cutting against the grain with a side of peperonata and pesto potatoes.