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Flank Steak with Onions, Peppers, and Beans

Use your broiler to create a flavorful meal without adding much oil. The white-bean mixture would also go well with broiled or grilled fish or shrimp.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2005


  • 1 large red onion, halved and sliced 1/4 inch thick
  • 2 red bell peppers, ribs and seeds removed, sliced 1/4 inch thick
  • 1 can (20 ounces) cannellini beans, drained and rinsed
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary, crumbled)
  • Coarse salt and ground pepper
  • 1 1/2 pounds flank steak (1 piece)
  • 1 tablespoon red-wine vinegar


  1. Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.

  2. Push bean mixture to one side of sheet (or pan); place steak on other side. Rub steak with remaining teaspoon oil; season generously with salt and pepper. Broil, tossing bean mixture occasionally, until steak is medium-rare (135 degrees on an instant-read thermometer) and vegetables are lightly charred, 12 to 16 minutes.

  3. Transfer steak to a cutting board; cover loosely with foil, and let rest in a warm place for at least 5 minutes. Transfer bean mixture to a serving bowl; toss with vinegar. Slice steak thinly; serve with bean mixture.

Cook's Notes

Letting the steak rest at least five minutes before slicing allows the meat to reabsorb the juices, keeping it moist.


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