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Gallery Flank Steak with Onions, Peppers, and Beans Recipe Summary prep: 15 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 1 large red onion, halved and sliced 1/4 inch thick 2 red bell peppers, ribs and seeds removed, sliced 1/4 inch thick 1 can (20 ounces) cannellini beans, drained and rinsed 2 tablespoons plus 1 teaspoon olive oil 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary, crumbled) Coarse salt and ground pepper 1 1/2 pounds flank steak (1 piece) 1 tablespoon red-wine vinegar

Cook’s Notes Letting the steak rest at least five minutes before slicing allows the meat to reabsorb the juices, keeping it moist.

Gallery Flank Steak with Onions, Peppers, and Beans

Recipe Summary prep: 15 mins total: 35 mins Servings: 4

Flank Steak with Onions, Peppers, and Beans

Flank Steak with Onions, Peppers, and Beans

Flank Steak with Onions, Peppers, and Beans

Recipe Summary prep: 15 mins total: 35 mins Servings: 4

Recipe Summary

prep: 15 mins total: 35 mins

Servings: 4

prep: 15 mins

total: 35 mins

prep:

15 mins

total:

35 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 large red onion, halved and sliced 1/4 inch thick 2 red bell peppers, ribs and seeds removed, sliced 1/4 inch thick 1 can (20 ounces) cannellini beans, drained and rinsed 2 tablespoons plus 1 teaspoon olive oil 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary, crumbled) Coarse salt and ground pepper 1 1/2 pounds flank steak (1 piece) 1 tablespoon red-wine vinegar

Directions

Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.

Push bean mixture to one side of sheet (or pan); place steak on other side. Rub steak with remaining teaspoon oil; season generously with salt and pepper. Broil, tossing bean mixture occasionally, until steak is medium-rare (135 degrees on an instant-read thermometer) and vegetables are lightly charred, 12 to 16 minutes.

Transfer steak to a cutting board; cover loosely with foil, and let rest in a warm place for at least 5 minutes. Transfer bean mixture to a serving bowl; toss with vinegar. Slice steak thinly; serve with bean mixture.

Cook’s Notes Letting the steak rest at least five minutes before slicing allows the meat to reabsorb the juices, keeping it moist.

Cook’s Notes

Letting the steak rest at least five minutes before slicing allows the meat to reabsorb the juices, keeping it moist.

Reviews (9)

 Add Rating & Review     7 Ratings   5 star values:        5    4 star values:        1    3 star values:        1    2 star values:        0    1 star values:        0

Reviews (9)

Add Rating & Review     7 Ratings   5 star values:        5    4 star values:        1    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

7 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

7 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

7 Ratings 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 5 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       05/03/2011   This was surprisingly yummy, even though there was no marinade. But, if you eat a bite of steak with the pepper mixture, there's more than enough flavor. I loved the cannelini beans! Dries rosemary comes out a little tough, though, so it's not an equivalent substitution. The steak was done a lot earlier than the veggies, so next time I need to remember to keep them under the broiler while the meat rests. Will definitely make this again!  

Martha Stewart Member     Rating: Unrated       01/04/2011   Red wine vinegar, fresh garlic or garlic powder and onion powder (not salt). And if you insist on salt, use a beef bouillon cube dissolved in a tiny bit of water. You really do not need olive oil in a marinade. I would rub the beef with some oil before broiling it though.  

Martha Stewart Member     Rating: Unrated       02/13/2009   JW, itsmybug and merlot queen, what kind of marinade would you use?  

Martha Stewart Member     Rating: Unrated       02/05/2009   This was delicious and simple! It was great re-broiled a few nights later for leftovers as well. I am making it a second time tonight. :)  

Martha Stewart Member     Rating: Unrated       01/20/2009   Is this a meat that has to be med. rare? No crazy about meat that red. But really sounds good.  

Martha Stewart Member     Rating: Unrated       01/20/2009   This was really tasty and so easy. I didn't add the beans, but I will try it next time.  

Martha Stewart Member     Rating: Unrated       01/20/2009   When I fix flank steak I score it diagonally on both sides and then marinade it in a marinade sauce - it seems to help the flavor penetrate the meat more and make it more flavorful. Then, after broiling let it stand and then slice the meat across the grain in very small slices. I will try this recipe as my family likes flank steak. nhagan  

Martha Stewart Member     Rating: Unrated       01/20/2009   I like the recipe but I marinate this steak first for more flavor and tenderness.  

Martha Stewart Member     Rating: Unrated       01/20/2009   This is such an easy recipe and turns out so well. The flank steak could use a bit more flavoring but the vegetables are fantastic--we make them all the time now!

    Martha Stewart Member

    Rating: Unrated 05/03/2011

This was surprisingly yummy, even though there was no marinade. But, if you eat a bite of steak with the pepper mixture, there’s more than enough flavor. I loved the cannelini beans! Dries rosemary comes out a little tough, though, so it’s not an equivalent substitution. The steak was done a lot earlier than the veggies, so next time I need to remember to keep them under the broiler while the meat rests. Will definitely make this again!

Rating: Unrated

Rating: Unrated 01/04/2011

Red wine vinegar, fresh garlic or garlic powder and onion powder (not salt). And if you insist on salt, use a beef bouillon cube dissolved in a tiny bit of water. You really do not need olive oil in a marinade. I would rub the beef with some oil before broiling it though.

Rating: Unrated 02/13/2009

JW, itsmybug and merlot queen, what kind of marinade would you use?

Rating: Unrated 02/05/2009

This was delicious and simple! It was great re-broiled a few nights later for leftovers as well. I am making it a second time tonight. :)

Rating: Unrated 01/20/2009

Is this a meat that has to be med. rare? No crazy about meat that red. But really sounds good.

This was really tasty and so easy. I didn’t add the beans, but I will try it next time.

When I fix flank steak I score it diagonally on both sides and then marinade it in a marinade sauce - it seems to help the flavor penetrate the meat more and make it more flavorful. Then, after broiling let it stand and then slice the meat across the grain in very small slices. I will try this recipe as my family likes flank steak. nhagan

I like the recipe but I marinate this steak first for more flavor and tenderness.

This is such an easy recipe and turns out so well. The flank steak could use a bit more flavoring but the vegetables are fantastic–we make them all the time now!

All Reviews for Flank Steak with Onions, Peppers, and Beans

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Flank Steak with Onions, Peppers, and Beans

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest