Grilled Flank Steak, Onion, and Peppers
Steve Freidkin, the chef at Texaz Grill in Phoenix, shared this technique with us for instantly "marinating" meat. By making small slashes in a diamond pattern over both sides of the steak, the flavors of the lemon and spices sink right in.
- Time: 30 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- flank steak
- teaspoons kosher salt, divided
- teaspoon pepper
- teaspoon ground cumin
- teaspoon garlic powder
- teaspoon paprika
- teaspoon chili powder
- tablespoons melted unsalted butter
- Juice of 1 lemon
- medium onion, sliced into thirds
- red bell pepper, seeded and quartered
- yellow bell pepper, seeded and quartered
- tablespoon olive oil
- garlic cloves, minced