Flank Steak and Peppers

This Flank Steak with Peppers has a surprising taste with a sweet and spicy brown gravy, and it becomes the ultimate comfort food when served over mashed potatoes. (*Or brown rice for a healthier twist) Seriously good!

Servings: 4 to 6

Ingredients:

• 1 ½ pounds flank steak, trimmed
• 1 cup honey
• 1 cup red wine vinegar
• 1 cup soy sauce
• 1/2 cup Worcestershire sauce
• 3 Tablespoons olive oil
• 2 green/red bell peppers, stemmed, seeded, and thinly sliced
• 1 onion, halved and thinly sliced
• 3 cloves garlic, minced
• ¼ tsp. to ½ tsp. red pepper flakes
• 2 tsp. cornstarch
• Mashed potatoes, for serving

Directions:

1. Freeze steak for 15 to 20 minutes, just until the outside is chilled but the steak is not frozen solid. This will make it easier to slice the steak thinly.
2. Meanwhile, combine honey, vinegar, soy sauce, and Worcestershire sauce in a medium bowl. Measure out 1/4 cup of this sauce and pour it into a large zipper-top plastic bag or glass bowl for marinating the meat. Reserve the remaining sauce for the stir-fry.
3. Remove the steak from the freezer and slice thinly against the grain. Add the steak to the large plastic bag with the marinade and refrigerate at least 10 minutes or up to 1 hour.
4. Remove the steak from the refrigerator, discarding the marinade. Heat 1 Tablespoon olive oil in a large skillet over medium heat until shimmering. Add half the meat in a single layer and cook for one minute without stirring, until browned on one side.
5. Stir the meat and continue to cook for 2 minutes longer, until browned all over. Transfer to a clean bowl. Drain the skillet, add another Tablespoon of olive oil, and repeat with remaining steak. Set aside.
6. Add another Tablespoon of olive oil and heat until shimmering. Add the peppers and onions and stir-fry until tender-crisp and still bright green, about 3 to 5 minutes.
7. Meanwhile, stir the cornstarch into the reserved stir-fry sauce. Clear a space in the middle of the vegetables. Add the garlic and red pepper flakes and mash together, then mix in to the vegetables.
8. Add back the steak and any accumulated juices to the skillet. Pour in the reserved stir-fry sauce and cook over medium-high heat until the sauce boils and thickens slightly, about 3 to 5 minutes.
9. Remove from heat and serve over mashed potatoes.