Ingredients with Measurements:
- 1 1/2 pounds of flank steak
- 1/2 cup of soy sauce
- 1/4 cup of olive oil
- 1/4 cup of brown sugar
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of Dijon mustard
- 2 teaspoons of black pepper
- 1 teaspoon of garlic powder
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
Special equipment needed:
- Grill
- Tongs
Step-by-step instructions:
1. In a large bowl, whisk together the soy sauce, olive oil, brown sugar, Worcestershire sauce, Dijon mustard, black pepper, and garlic powder.
2. Add the flank steak to the bowl and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Remove the steak from the marinade and discard the marinade.
5. Grill the steak for 5-7 minutes on each side, or until it reaches your desired level of doneness.
6. While the steak is grilling, add the sliced bell peppers and onion to the grill and cook until they are slightly charred and tender.
7. Remove the steak and vegetables from the grill and let the steak rest for 5 minutes before slicing.
8. Serve the sliced steak with the grilled vegetables on top.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 10-14 minutes
Temperature:
Grill temperature: Medium-high heat
Steak temperature: 130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well, and 160°F for well-done.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 19g
Carbohydrates: 16g
Protein: 45g
Sodium: 1,630mg
Sugar: 13g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin steak or ribeye steak.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Bell peppers and onion can be substituted with any other vegetables of your choice.
Variations:
- Add some heat to the marinade by adding red pepper flakes or hot sauce.
- Use different colored bell peppers for a more colorful dish.
- Add some sliced mushrooms to the grill for extra flavor.
Tips and tricks:
- Make sure to let the steak rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the steak is cooked to your desired level of doneness.
- Slice the steak against the grain for a more tender bite.
Storage instructions:
Leftover steak and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the steak and vegetables in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the grilled pepper steak on a large platter with the vegetables arranged on top.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
This dish pairs well with a side of roasted potatoes or a green salad.
Suggested side dishes:
- Roasted potatoes
- Green salad
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the steak is sticking to the grill, make sure the grill grates are clean and well-oiled before grilling.
- If the steak is overcooked, reduce the cooking time or lower the grill temperature.
Food safety advice:
- Make sure to marinate the steak in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure that the steak is cooked to a safe temperature.
Food history:
Grilled steak has been a popular dish for centuries, with evidence of grilled meat dating back to ancient civilizations.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the marinade, with a smoky and charred flavor from the grill.
Serving suggestions:
Serve the grilled pepper steak with a side of roasted potatoes and a green salad for a complete meal.
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