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Grilled Flank Steak on a Bed of Roasted Peppers and Onions

Ingredients: 2 flank steaks,about 3 lbs. total,trimmed well 8 Tablespoon(s) olive oil 3 Tablespoon(s) balsamic vinegar 2 Teaspoon(s) freshly ground pepper,plus additional. to taste 6 large red onion 6 medium red bell peppers, or combination red and yellow peppers Directions: Put the steaks in a shallow non-aluminum container and sprinkle with 2 tablespoons olive oil, 1 tablespoon vinegar and 2 teaspoons pepper. Cover and let marinate 2 hours at room temperature. Preheat the oven to 400. Rub the onions with 2 tablespoons oil and roast until tender, about 1 hour. Halve and peel, then cut into 1-inch wide slices. Char the peppers over an open flame or under the broiler until blackened on all sides. Transfer to a plastic container with a lid or a paper or plastic bag. Cover the container or close the bag and let the peppers steam about 15 minutes. Peel the skins from the peppers; then cut the peppers in half and scrape out the seeds. Cut into 1-inch wide stri ps and toss with 2 tablespoons oil. Heat the grill or broiler. Lightly sprinkle the steaks with salt and pepper and grill or broil 2-3 minutes each side for medium-rare. Meanwhile, heat the sliced onions and peppers and remaining 2 tablespoons each oil and vinegar in a large saut pan over medium heat until warmed though, about 4 minutes. Season to taste with salt and pepper. Slice the steaks across the grain on a slight diagonal. Make a bed of peppers and onions on each serving plate and top with the steak. Suggestion: Serve with Potato Gratin.
Potato Gratin 2 Pound(s) baking potato; peeled, sliced paper thin 2 Cup(s) heavy cream 2 clove garlic; split 4 sprigs thyme; leaves removed 3 Tablespoon(s) chives; chopped 16 Tablespoon(s) parmesan cheese; grated 1 salt and pepper Directions: Preheat the oven to 375F . In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand 10 minutes before serving. Garnish with fresh chives. Contributor: Tyler Florence's Real Kitchen p267
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