- 1/4 C soy sauce
- 1/4 C olive oil
- 2 Tbsp honey
- 2 large shallots, minced
- 2 1/2 Tbsp fresh rosemary, minced
- Coarse kosher salt and pepper
- 1 1/4 lb flank steak or top sirloin (about 1 inch thick)
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper thinly sliced
- 1 large poblano chile, thinly sliced
- 1 large red onion, thinly sliced
- 1/2 tsp red pepper flakes
- 2 Tbsp sherry vinegar or balsamic vinegar
In a shallow glass baking pan, combine the soy sauce, 1/4 C of the oil, honey, shallots, 1 1/2 Tbsp rosemary, 1/2 tsp salt and black pepper. Mix to combine. Pat the steak dry. Add the steak to the pan, and turn to coat with the marinade. Let marinate while preparing the peppers.
Prepare a charcoal or gas grill for direct heat cooking over high heat.
In a large nonstick pan over medium high heat, warm the remaining tablespoon oil. Add bell pepper, poblano, and onion. Season with salt and pepper and saute until tender, about 8 minutes. Mix in remaining tablespoon rosemary and pepper flakes and cook, stirring for 30 seconds. Add vinegar and stir until absorbed. Remove pan from heat.
Remove meat from marinade. Add to grill and cook as desired, about 4 minutes per side for medium rare. Transfer the meat to a work surface and let rest 5 minutes. Slice meat thinly on an angle.
Williams Sonoma