Flank steak with grilled baby peppers

Dinners
Written By ANNA Test Kitchen

Ingredients

1 (2- to 3-pound) flank steak

1 tablespoon extra-virgin olive oil

2 each baby red, yellow and orange peppers, halved and grilled

2 tablespoons sherry or sherry wine vinegar

1 tablespoon fresh lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh parsley

1 tablespoon minced anchovies or anchovy paste 

Coarse salt and freshly ground pepper, to season

4 cloves garlic, minced

2 teaspoons curry paste or powder

Preparation

In small bowl, whisk together olive oil, lemon juice, sherry, anchovies, curry paste, parsley, and garlic. Season with salt and pepper.

Score both sides of flank steak in crisscross pattern, cutting about 1/8-inch deep into meat. Place meat in shallow bowl and rub all over with olive oil mixture. Cover and marinate at room temperature for an hour or overnight in refrigerator.

Preheat grill to high heat. Lightly oil grill and reduce to medium-high heat. Season steak with salt and pepper. Grill flank steak 8 to 9 minutes per side for medium-rare. Remove from grill. Cover and let stand 10 minutes before slicing. Brush peppers with oil and grill 2 minutes per side. Serve with sliced meat.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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