At Soldier On in Pittsfield, a nonprofit serving homeless veterans and those in need of meals, chef Jason Stump makes his own spice rub for this flank steak with peppers. Use any commercial rub intended for beef.
|1||each green, red,
yellow, and orange
|Olive oil (for brushing)|
|2||tablespoons olive oil|
|2||tablespoons balsamic vinegar|
|1||tablespoon light soy sauce|
|1||clove garlic, chopped|
|Juice of 1 lemon|
|Salt and black pepper, to taste|
|1||flank steak (about 1½ to 2 pounds)|
|1||tablespoon spice rub for beef|
1. Turn on the broiler. On a broiler pan, brush the bell peppers with olive oil and transfer to the broiler. Cook, turning often, for 10 minutes or until the skin is lightly charred. Set aside to cool. Leave the broiler on.
2. Core and seed peppers, then slice into thick strips. In a bowl, combine the peppers, 2 tablespoons oil, vinegar, soy sauce, garlic, lemon juice, salt, and black pepper. Toss well and set aside.
3. Brush the steak all over with olive oil and sprinkle with spice rub. With the tip of a paring knife, make a very shallow crosshatch pattern on both sides of the steak to prevent it from curling. Sprinkle with salt and pepper.
4. In a broiling pan, broil the steak about 6 inches from the element for 6 minutes on a side, or until the meat is medium-rare. Continue cooking 2 minutes on a side for more well-done meat.
5. Carve the steak against the grain into thin slices. Serve with the peppers, spooning the dressing from the peppers onto the meat. Adapted from Jason Stump