25 minutes
Cook Time
15 minutes
Cooking Level


  • 2 2ct Pure Flavor® Craft House Collection® Aurora Long Sweet Peppers
  • 3 Pure Flavor® Roma Tomatoes, halved
  • 3 lbs flank steak
  • 3 garlic cloves, crushed
  • 1 red onion, cut into quarters
  • ¼ cup fresh basil, chopped
  • 6 tbsp olive oil, divided
  • 5 tbsp red wine vinegar, divided
  • 2 tbsp parsley, chopped
  • 2 tbsp capers
  • 1 tbsp Worcestershire sauce
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • Salt & pepper, to taste
  • Lemon, optional for garnish


Step 1

Preheat the grill to medium-high heat.

Step 2

Create the marinade by whisking together 3 tablespoons of olive oil, 3 tablespoons of red wine vinegar, Worcestershire sauce, dried oregano & dried basil with salt & pepper to taste.

Step 3

Use a meat mallet to tenderize the flank steaks, then place in a large plastic bag and top with the marinade. Refrigerate for at least 15 minutes.

Step 4

While the steak marinades, prepare the dressing by combining 2 tablespoons olive oil, 2 tablespoons red wine vinegar, crushed garlic, capers, red pepper flakes, parsley, and fresh basil. Whisk until combined.

Step 5

Rub peppers, tomatoes, and onion pieces with remaining olive oil.

Step 6

Add steak and vegetables to the grill. Cook on medium-high with the lid closed for about 4 minutes. Then flip the steak and vegetables and cook with the lid closed for another 4 minutes.

Step 7

Remove the steak and vegetables from the grill onto a baking sheet and allow the steak to rest for at least 5 minutes before slicing.

Step 8

While the steak rests, slice the peppers lengthwise and dice the tomatoes & onions. Mix the vegetables with the dressing to make the pepperonata.

Step 9

Plate the pepperonata and top with the sliced steak. Garnish with a lemon wedge, and enjoy!

Pro Tip

Pro Tip: Place steak in the fridge to marinate for 1-2 hours for optimal flavor.

Recipe created by Elizabeth Jordan-Flight