Find the grain before browning

Notice the direction of the long muscle fibers while the steak is raw; they can be harder to see under a browned crust. Divide an oversized piece into two manageable sections if necessary. Cut peppers into broad, fairly flat panels rather than narrow strips that slip through the grate and dry out quickly. Vinegar seasons the cooked peppers here instead of becoming a long acidic marinade for the meat.

Identify the grain before cooking and remember how the steak sits on the board. The direction becomes harder to see beneath a browned crust. Turn the peppers separately and collect them in their own bowl so vegetable juices do not soak the surface of the resting steak. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 1½ lb / 700 g flank steak
  • 3 bell peppers
  • 2 tbsp olive oil, divided
  • 1 tsp fine salt, divided
  • ½ tsp black pepper
  • 1 tbsp red wine vinegar
  • 1 tbsp chopped parsley

Method

  1. Seed and cut the peppers into broad panels. Toss with one tablespoon oil and a quarter teaspoon salt. Grill directly for 8–12 minutes, turning occasionally, then combine with vinegar and parsley.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Pat the steak dry and season with the remaining oil, salt and pepper. Brown over direct heat for approximately 4–6 minutes per side and finish indirectly according to thickness. Keep the cooked peppers off the raw-meat platter.
  4. Check the thickest part with a clean thermometer. Whole cuts of beef, pork and lamb must reach at least 145°F / 63°C, followed by a rest of at least three minutes before cutting or eating.
  5. After reaching a safe internal temperature, rest the steak for at least five minutes. Cut thin strips across the visible grain and serve with the warm peppers and their dressing.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.