At least 30 minutes before cooking, remove steak from the refrigerator to allow it to come to room temperature. Salt generously on both sides.

Place Grill Frying Pan over a medium-high fire or medium-high heat. Toss sliced peppers with olive oil, and add them to the pan. Cook for about 3-5 minutes on each side, until charred all over.

Remove peppers from the pan and arrange them in a Serving Platter or Serving Bowl. While still warm, add a heavy drizzle of olive oil along with garlic, lemon juice and zest, and oregano,  plus salt and pepper to taste. Mix until peppers are well coated and set aside.

Add flank steak to the pan and cook for about 6 minutes. When one side has developed a golden crust, flip and cook it for another 2–3 minutes, until both sides have developed a solid sear.

Remove steak from the Pan and allow it to rest on a cutting board, about 7 minutes. Slice it thinly against the grain and nestle slices between the peppers, spooning some of the marinating liquid over the steak. Finish with more salt and pepper and serve immediately, with crusty bread for dipping.