Spice-Rubbed Flank Steak With Bell Pepper Relish 4.000

Renee Comet

Aug 1, 2007

Quick-cooking dinners don't require a sacrifice of flavor for speed. In the time it takes the steak to grill, diced bell pepper and sweet onion are cooked together with cloves and apple cider vinegar to form a fragrant and flavorful relish for the meat. Cloves give the vegetables an instant pickled-relish flavor. The whole dish takes under 20 minutes to cook.

The relish would work just as well on grilled pork chops, pork tenderloin or even hot dogs. This recipe makes an ample amount, so you'll have some left over.

Servings: 4
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • Pinch sugar
  • 1 1/2 to 2 pounds flank steak
  • 1 to 2 teaspoons mild olive or vegetable oil
  • 1 medium red, yellow or orange bell pepper, cut into 1/4-inch dice (about 1 cup)
  • 1 small sweet onion, cut into 1/4-inch dice (about 1/2 cup)
  • 1/4 teaspoon ground cloves
  • 1 1/2 tablespoons apple cider vinegar, or to taste


Combine the chili powder, salt, pepper and sugar. Rub the spice mixture over the flank steak. At this point, the steak can be refrigerated for up to 12 hours before cooking.

When ready to cook, prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Grill the steak for about 12 minutes (medium-rare), turning once to ensure even browning, or until the desired degree of doneness.

While the steak is cooking, place enough oil in an 8- to 10-inch saute pan or skillet to coat the bottom; heat over medium-high heat. Add the bell pepper and onion, stirring, and reduce the heat to medium. Add the cloves and a pinch of salt and cook for about 8 minutes, stirring, until the vegetables have softened. Remove the pan from the heat and add the vinegar. Return the pan to the heat and cook for 2 to 3 minutes, allowing the vinegar to reduce and the flavors to meld. Taste and add vinegar as necessary. Let the steak rest for 10 minutes before cutting into thin slices on the diagonal. Serve with the relish spooned over the slices.

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Recipe Source

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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