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Sizzled Flank Steak With Peppers and Goat Cheese

Rated : 
 by 12 people
Makes: 4 servings Prep 10 mins Cook 20 mins View Nutrition Facts


  • 2 teaspoons  olive oil
  • 1 large red onion, quartered and thinly sliced
  • 1 medium red bell pepper, quartered and thinly sliced
  • 1 medium green bell pepper, quartered and thinly sliced
  • 1 1/2 tablespoons  minced fresh thyme plus 4 sprigs for garnish
  • 1/2 cup  dry white vermouth
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1 pound  flank steak, trimmed
  • 4 ounces  goat cheese, crumbled (about 1 cup)


1. Heat oil in a large nonstick saucepan over medium-high heat. Add onion, bell peppers and minced thyme; saute 8 minutes. Stir in vermouth, 1/4 teaspoon salt and 1/8 teaspoon pepper. Lower heat and continue cooking 8 minutes more. Cover and set aside.

2. Meanwhile, pat steak dry and season both sides with remaining salt and pepper. Heat a large grill pan or nonstick skillet over medium heat; add steak and cook 4 minutes. Flip steak and cook 3 to 4 minutes more for medium rare. Transfer to a cutting board and let rest 5 minutes; cut across the grain into thin slices.

3. Divide onion-and-pepper mixture among four dinner plates and top each with steak slices. Sprinkle with goat cheese and garnish with a thyme sprig.

Sizzled Flank Steak With Peppers and Goat Cheese
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