This flank steak recipe comes together easily on a baking sheet, but if you’re itching to take it outside, fire up the grill instead. Just be sure to use a grill basket for the peppers so you don’t end up chasing them around the grates, or worse, losing them to the fire.

Sweet & Peppery Flank Steak with Shishitos

Serves 4

Active Time: 20 minutes

Total Time: 30 minutes

1 tablespoon light brown sugar

2 teaspoons ground pepper

3/4 teaspoon kosher salt plus a pinch, divided

1 pound flank steak, trimmed

1 pound shishito or mini bell peppers

1 tablespoon sesame oil plus 1 teaspoon, divided

1 teaspoon rice vinegar

1 scallion, minced

1. Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

2. Combine brown sugar, pepper and 3/4 teaspoon salt in a small bowl. Pat steak dry, then rub the brown sugar mixture on both sides. Place on the prepared pan.

3. Toss peppers with 1 tablespoon oil in a large bowl. Scatter the peppers around the steak.

4. Broil, flipping the steak and stirring the peppers once halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 145 F for medium rare and the peppers are tender, 10 to 15 minutes.

5. Meanwhile, whisk vinegar, scallion and the remaining 1 teaspoon oil and pinch of salt in the large bowl.

6. Transfer the steak to a clean cutting board and let rest for 5 minutes. Add the peppers and any accumulated juices from the steak back to the bowl and toss to coat. Slice the steak against the grain and serve with the peppers.

Recipe nutrition per serving: 263 Calories, Total Fat: 13 g, Saturated Fat: 4 g, Cholesterol: 68 mg, Carbohydrates: 11 g, Fiber: 3 g, Total Sugars: 8 g, Added Sugars: 3 g, Protein: 25 g, Sodium: 441 mg, Potassium: 545 mg, Iron: 2 mg, Folate: 62 mcg, Calcium: 34 mg, Vitamin A: 3594 IU, Vitamin C: 146 mg.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.