Categories: Grilling

Ingredients

• 4 cloves garlic
• 1/2 C dry red wine
• 12 sm fresh basil leaves
• 1 tsp dried rosemary
• 4 tbsp olive oil
• 1 1/2 lb flank steak
• 1 lg onion, sliced
• 4 lg bell peppers, sliced
• 1/2 tsp dried oregano
• 5 tsp capers, rinsed
• 1 tbsp balsamic vinegar

Directions

1. SMASH 2 of the garlic cloves. Finely chop remaining 2 cloves and set aside. Add smashed garlic to zip-top bag along with wine, basil, rosemary, and 2 Tbsp of the oil. Add steak and chill 6 hours.

2. HEAT 1 Tbsp of the oil in pot over medium heat. Add onion and cook, stirring, until golden, 10 minutes. Add peppers, oregano, and remaining 1 Tbsp oil. Cover and cook, stirring, until softened, 5 minutes. Add reserved chopped garlic and cook, stirring, 1 minute. Stir in capers and vinegar and cook 2 minutes. Season to taste.

3. PREPARE lightly oiled grill for medium-high heat. Remove steak from marinade (discard marinade) and sprinkle with 1/4 tsp salt. Season with black pepper. Grill, turning, 6 minutes per side for medium-rare. Let stand 3 minutes and thinly slice against the grain. Top with peperonata.

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