No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Flank Steak with Onions, Peppers, and Beans

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 Note

Broiling uses intense dry heat to cook foods quickly (similar to grilling). Preheat broiler for at least 10 minutes so it reaches the proper temperature (500 degrees to 550 degrees). Letting the steak rest at least five minutes before slicing allows the meat to reabsorb the juices, keeping it moist.

Reviews (9)

  • liz_alchemist 3 May, 2011

    This was surprisingly yummy, even though there was no marinade. But, if you eat a bite of steak with the pepper mixture, there's more than enough flavor. I loved the cannelini beans! Dries rosemary comes out a little tough, though, so it's not an equivalent substitution. The steak was done a lot earlier than the veggies, so next time I need to remember to keep them under the broiler while the meat rests. Will definitely make this again!

  • Sheryll 4 Jan, 2011

    Red wine vinegar, fresh garlic or garlic powder and onion powder (not salt). And if you insist on salt, use a beef bouillon cube dissolved in a tiny bit of water. You really do not need olive oil in a marinade. I would rub the beef with some oil before broiling it though.

  • sommerfeem29 13 Feb, 2009

    JW, itsmybug and merlot queen, what kind of marinade would you use?

  • shannonrossi 5 Feb, 2009

    This was delicious and simple! It was great re-broiled a few nights later for leftovers as well. I am making it a second time tonight. :)

  • proudgrma 20 Jan, 2009

    Is this a meat that has to be med. rare? No crazy about meat that red. But really sounds good.

  • hate2wake 20 Jan, 2009

    This was really tasty and so easy. I didn't add the beans, but I will try it next time.

  • ItsMyBug 20 Jan, 2009

    When I fix flank steak I score it diagonally on both sides and then marinade it in a marinade sauce - it seems to help the flavor penetrate the meat more and make it more flavorful. Then, after broiling let it stand and then slice the meat across the grain in very small slices. I will try this recipe as my family likes flank steak.


  • merlotqueen 20 Jan, 2009

    I like the recipe but I marinate this steak first for more flavor and tenderness.

  • aphillippe 20 Jan, 2009

    This is such an easy recipe and turns out so well. The flank steak could use a bit more flavoring but the vegetables are fantastic--we make them all the time now!

Related Topics