Sheet Pan Flank Steak with Peppers


  • 2lbs  Flank Steak
  • 1/2C  The Olive Grove’s Olive Wood Smoked Olive Oil, divided
  • 1/8C  The Olive Grove’s Espresso Balsamic Vinegar
  • The Olive Grove’s Alderwood Smoked Salt to taste
  • Black pepper to taste
  • 3  Bell peppers, any color variety, sliced
  • 1  Yellow onion, sliced 1/2″ thick
  • 1T  The Olive Grove’s Southwest Blend


In a large gallon or 2 gallon sized baggie, marinade the flank steak with 1/4C smoked olive oil and balsamic vinegar, salt and pepper.  Let marinade at least 2 hours and up to 24 hours.  In a medium sized bowl, mix together the remaining smoked olive oil and southwest blend and toss with the peppers and onion.

Remove the flank from the fridge 30-60 minutes before cooking to allow it to get to room temperature.  Preheat oven to broil.  Line a baking sheet with foil, and place the steak in the middle and surround with the pepper mix.  For medium rare, broil 6 minutes and flip the steak.  Broil another 6 minutes and remove from the oven.  Transfer the meat to a cutting board and let sit 5-10 minutes before cutting.  Make sure you cut against the grain and at an angle.  This makes this cut of meat easier to chew!

Serve the steak and peppers over a bed of rice, or perfect to make fajitas!

Serves 4