Preheat the grill to medium-high heat.
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.
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.
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.
Rub peppers, tomatoes, and onion pieces with remaining olive oil.
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.
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.
While the steak rests, slice the peppers lengthwise and dice the tomatoes & onions. Mix the vegetables with the dressing to make the pepperonata.
Plate the pepperonata and top with the sliced steak. Garnish with a lemon wedge, and enjoy!
Pro Tip: Place steak in the fridge to marinate for 1-2 hours for optimal flavor.