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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.

Source: Everyday Food, January/February 2005
Total Time Prep Servings



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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How would you rate this recipe?
  • 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!
  • MS12157780
    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. nhagan
  • merlotqueen
    20 JAN, 2009
    I like the recipe but I marinate this steak first for more flavor and tenderness.
  • MS10045147
    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!

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