Flank Steak with Peppers, Onions, and Tomatoes

Roasting is an easy, hands-off way to make veggies tender and delicious — we flavored ours with rosemary for a perfect pairing with quick-cooked steak.

Recipe «Flank Steak with Peppers, Onions, and Tomatoes» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author WomanWorld would need: 3 red, yellow, and/or green peppers, cut into 1"-thick slices, 1 onion, cut into ½" wedges, 2 tbsp. fresh rosemary leaves, 3 tbsp. oil, 3 c. red and/or yellow cherry tomatoes , 1 1/2 lb. flank steak .

Ingredients:

• 3 red, yellow, and/or green peppers, cut into 1"-thick slices 
• 1 onion, cut into ½" wedges 
• 2 tbsp. fresh rosemary leaves 
• 3 tbsp. oil 
• 3 c. red and/or yellow cherry tomatoes 
• 1 1/2 lb. flank steak 

Instructions

1. Heat oven to 425°F. Coat large rimmed baking sheet with cooking spray. In bowl, toss peppers and onion with rosemary, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread in single layer over baking sheet. Roast until almost tender, about 15 min.
2. Toss tomatoes with 1 Tbsp. oil and 1/4 tsp. salt. Remove baking sheet from oven; stir tomatoes into vegetables. Roast until tomatoes soften, 10 min.
3. Meanwhile, sprinkle both sides of steak with 1/2 tsp. salt and 1/4 tsp. pepper. In large nonstick skillet, heat remaining 1 Tbsp. oil over medium-high heat. Add steak; cook, turning once, 5–6 min. per side for medium-rare or until desired doneness. Let stand 10 min. before slicing. Serve with vegetables.
4. This recipe originally appeared in our print magazine.