Marinated and Grilled Flank Steak With Peppers

This lemony flank steak from Lee Kalpakis is great on a grill, but better over a campfire.

Lee Kalpakis|Sep 21, 2022

30 Minutes

3-4 Servings


steak | grilling | grill frying pan

This recipe, courtesy of open-fire cooking expert and recipe developer

Lee Kalpakis

, is perfect for camping, or any event that calls for simple, outdoor cooking. It calls for just a handful of ingredients, comes together just as easily as burgers on the grill, and requires barely any cleanup. Our

Carbon Steel Grill Frying Pan

allows the peppers to char while staying juicy, which is lovely and makes it perfect for sandwiches or crusty bread dipping.

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pounds flank steak

Kosher salt and freshly ground black pepper, to taste


bell peppers, cut into 2-inch pieces

Olive oil, for cooking and drizzling


garlic clove, finely grated

Juice and zest of 1 lemon

Fresh oregano

Crusty bread, for serving



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


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.