Flank Slate

Host an inspired Fourth of July cookout

Ready to set off some fireworks? Elevate the staid burger-and-hot-dog Fourth of July feast by making our Test Kitchen's grilled flank steak with roasted red pepper, fennel and onion relish. The sweet-tart condiment, with its liberal dousing of sherry vinegar, cuts through the richness of the simply prepared meat–which can be cooked outdoors or inside on a grill pan. Either way, we salute you.

Recipe from the Tasting Table Test Kitchen

Grilled Flank Steak With Roasted Pepper Relish
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Set off some fireworks with our grilled flank steak with roasted pepper relish.
Prep Time
20
minutes
Cook Time
1
hour
Servings
4
servings
Total time: 1.33 hours
Ingredients
  • Relish
  • 4 red bell peppers
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons dried fennel seeds
  • 1 large sweet onion (such as Vidalia or Maui), halved and thinly sliced
  • ½ fennel bulb, tough outer leaves and core removed (reserve the fennel fronds), thinly sliced lengthwise
  • 3 garlic cloves, very finely chopped
  • ½ teaspoon kosher salt, divided
  • 3 tablespoons sherry vinegar
  • ⅛ teaspoon freshly ground black pepper
  • Steak
  • 1¼ pounds flank steak
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
Directions
  1. Roast the peppers for the relish: Adjust an oven rack to the top position and preheat the broiler. On a rimmed baking sheet, set the peppers and broil, turning the peppers often, until they are charred on all sides, about 25 minutes. Transfer the roasted peppers to a bowl, cover with plastic wrap and cool for 20 minutes. Remove the peppers from the bowl and peel off and discard the blackened skin. Halve and seed the peppers, then roughly chop.
  2. Make the relish: In a large nonstick skillet set over medium heat, heat the 1 teaspoon of extra-virgin olive oil until it shimmers, about 1 minute. Add the fennel seeds and cook until fragrant, about 30 seconds. Stir in the onion, sliced fennel, garlic and ¼ teaspoon of the salt and cook, stirring often, until the vegetables are soft and lightly browned, about 15 minutes. Add the chopped peppers and the vinegar and cook, stirring occasionally, until most of the liquid evaporates, about 3 minutes. Season with the remaining ¼ teaspoon of salt and the ⅛ teaspoon of black pepper. Finely chop the reserved fennel fronds and stir 2 tablespoons of the chopped fronds into the pepper mixture (save the remaining fronds for serving the steak). Transfer the relish to a medium bowl.
  3. Make the steak: Set a grill pan over high heat until it is very hot, 1 to 2 minutes (or heat a charcoal or gas grill to high). Rub both sides of the steak with the 1 tablespoon of extra-virgin olive oil, the ½ teaspoon of salt and the 1 teaspoon of black pepper. Add the steak to the pan, reduce the heat to medium-high and grill on both sides until browned and grill-marked, 8 to 12 minutes total for medium-rare.
  4. Transfer the steak to a cutting board, loosely tent with aluminum foil and let rest for 10 minutes before thinly slicing the steak on a bias crosswise and against the grain. Divide the sliced steak among 4 plates. Top with a spoonful of relish, sprinkle with some of the reserved chopped fennel fronds and serve. Calories per Serving: 400; Sodium: 590mg; Total Carbohydrate: 17g; Fiber: 5g; Protein: 42g; Fat: 17g
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