Food & Drink

Recipes: Sept. 9

Southwest flank steak with grilled peppers

1 beef flank steak, cut 1 inch thick (about 11/2 pounds)

3 red, yellow or green bell peppers, quartered


1/2 cup prepared Italian dressing

1/4 cup fresh lime juice

1 tablespoon honey

11/2 teaspoons ground cumin

Combine marinade ingredients in small bowl. Place steak and 1⁄3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.

Remove steak; discard marinade. Brush bell peppers with some of remaining marinade. Place steak and peppers on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare (145 degrees) to medium (160 degrees) doneness (top round steak 16 to 18 minutes for medium rare), turning occasionally. Grill peppers 12 to 15 minutes or until tender, turning occasionally. Brush steak and peppers occasionally with remaining marinade; do not brush during last 5 minutes. Carve steak across the grain into thin slices. Season with salt. Serve with peppers.

from Kentucky Beef Council

Coffee-peppercorn marinade and flank steak

3 tablespoons strong brewed coffee

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon brown sugar

2 cloves garlic, minced

1 teaspoon whole black peppercorns, crushed

1/2 teaspoon salt

1 pound flank steak, trimmed of fat

Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish that's large enough for the meat to lie flat. Add steak, and turn to coat. Cover and refrigerate for at least 1 hour or as long as 8 hours.

Heat grill to high. Remove steak from marinade; discard marinade. Lightly oil grill rack. Place steak on grill and cook 4 to 5 minutes a side for medium-rare. Transfer steak to a cutting board, and let rest for 5 minutes. Slice thinly across the grain and serve.

Makes 4 servings.

From Eating Well

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