Thin flank steak is rolled around peppers, then grilled for a savory bite of deliciousness perfect for any party.
1 ½ lbs thinly sliced flank steak or beef chuck steak
⅓ cup extra-virgin olive oil
⅓ cup balsamic vinegar
4 cloves garlic, smashed and peeled
⅛ tsp red pepper flakes
Kosher salt and freshly ground black pepper
1 Tbsp olive oil
3 bell peppers (mix of red, yellow, orange), ribs and seeds removed, sliced ¼-inch thick
3 cloves garlic, sliced
4 green onions
1 sprig rosemary
½ cup balsamic vinegar
1 tsp sugar
Let's get Cooking...
Lay steak out on your work surface and pound between two pieces of parchment paper until ¼-inch thick. Add to a zip top bag and add olive oil, vinegar, garlic, red pepper flakes, and a big pinch of salt and pepper. Place in the refrigerator and marinate for 1 hour.
Add olive oil to a large sauté pan over medium-high heat. Toss in peppers, season with salt and pepper, and sauté for 2 minutes. Add the sliced garlic and sauté for another 3 minutes, until peppers are soft. Remove from heat and cool peppers to room temperature.
Add rosemary to hot pan and once it turns golden, stir in balsamic vinegar and sugar. Simmer for 1–2 minutes until just thickened.
Remove steak from marinade and let excess drip off. Season on both sides with salt and pepper. Add cooled peppers and a green onion to center and roll up. Secure with toothpicks.
Heat grill to medium-high heat.
Grill steak rolls, for 6–8 minutes, rotating on all sides, until cooked to desired temperature. Brush with balsamic glaze the last 2 minutes of cooking.
Let rest for 5 minutes before slicing and serving.