Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT
Located in the First Niagra Bank Courtyard
Grilled Flank Steak With Onions & Peppers
6 tablespoons extra virgin olive oil, plus more for the grill 3 tablespoons Traditional or Pomegranate Balsamic Vinegar 2 teaspoons Dijon Mustard 2 cloves garlic, diced or grated 1 ½ pounds flank steak Kosher salt and freshly ground pepper to taste 1 onion of your choice (sliced on the thicker side) 6 peppers of your choice, seeded ½ baguette or 1 demi baguette split.
Marinate steak with 2 tablespoons olive oil, 1 tablespoon of balsamic, mustard, 1 clove of garlic, and salt and pepper for at least an hour before grilling. Combine 2 tablespoons olive oil and the remaining garlic and set aside. Toss the onion & peppers with remaining olive oil, salt & pepper. Grill the veggies until lightly charred and tender. Transfer to bowl and drizzle over the remaining tablespoon of balsamic vinegar and cover with plastic wrap. Brush the grill grates with olive oil. Grill the steak until browned (about 5 minutes a side or longer if desired) Remove from grill and let rest. Grill the bread and cut into pieces. Brush the oil and garlic mix over the bread and season with salt and pepper if desired.