Recipe: Flank Steak with Peppers (with garlic-lime marinade, grilled)

FLANK STEAK WITH PEPPERS

"A simple marinade tenderizes the steak for grilling, and colored peppers alongside add spicy, smoky flavors and bright colors. It's a very pretty dish."

1 1/2 pounds flank steak
1 large clove garlic, crushed
Juice and grated peel of 1 lime
2 teaspoons leaf oregano
1 1/2 tablespoons olive oil or vegetable oil
1 teaspoon salt (optional)
Freshly ground black pepper
1 large green bell pepper
1 large sweet red bell pepper
1 large yellow bell pepper

Place steak in a heavy plastic bag. Combine garlic, lime juice and peel, oregano, oil, salt and pepper. Pour over steak; turn to coat. Seal bag and refrigerate overnight.

WHEN READY TO COOK:
Grill steak and char peppers over hot coals. Cook steak about 10 minutes per side for medium doneness. Turn peppers until skins are charred and blackened, then place peppers in a paper sack, close and allow to steam for about 10 minutes. Remove skins; slice into strips and keep warm.

Place steak on warm platter; let stand a few minutes before slicing.

Makes 4 servings
Source: Sandra Wright, Embudo, NM in The Country Cooking Recipe Collection: Prize Winning Beef by Mary Beth Jung