Happy Father's Day everyone! With grilling season well under way, here’s a special steak dinner to celebrate all the dads in your lives that could not be easier! You could either turn these into fajitas with corn tortillas and salsa, or wrap in lettuce leaves with a slice of provolone for a healthier riff on an Italian sub. Hope everyone has a wonderful day!
Makes 4 servings
What you need
1 flank steak (about 1 1/3 pounds)
6 tablespoons Tessemae’s Italian plus additional for serving
1 tablespoon oil
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 red onion, thinly sliced
coarse salt and freshly ground black pepper
corn tortillas or romaine lettuce leaves, for serving
What you do
- Place steak in a dish or resealable plastic bag with 2 tablespoons Italian dressing. Let marinate at least 15 minutes and up to overnight (refrigerated).
- Meanwhile, heat a large nonstick skillet over medium heat and add oil. Add peppers and onion to pan and sprinkle with salt and pepper to taste. Cook peppers and onion, stirring often, until tender, about 10 minutes. Stir in remaining Italian dressing.
- Heat grill to medium-high and grill under medium rare, steak about 6 minutes per side. Rest the steak at least 10 minutes before slicing and serving with the peppers. Drizzle more Italian dressing over the steak before serving with tortillas or lettuce lettuce leaves.