Grilled flank steak with bell pepper-apricot relish

Based on 9 ratings
Johanna

Johanna

Test Kitchen Manager and Chef at Kitchen Stories

“Store the relish in a glass jar and keep it in the fridge for up to two weeks.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
600 g flank steaks
200 g baby orange bell pepper
50 g apricots
chili
onion
3 cloves garlic
2 tbsp olive oil
1 tbsp Piment d'Espelette
80 ml white balsamic vinegar
20 g sugar
50 unsalted butter
5 sprigs thyme
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (small)
  • paper towels
  • frying pan

Nutrition per serving

Cal
614
Protein
45 g
Fat
39 g
Carb
17 g
  • Step 1/3

    Remove tops and core mini bell peppers. Slice into thin strips. Remove pits from apricots, then finely slice. Cut chili into fine rings and finely dice onion and one third of the garlic. Leave the skin on the remaining garlic cloves, crush slightly with the blade of a knife, and set aside.
    • 200 g baby orange bell pepper
    • 50 g apricots
    • chili
    • onion
    • 1 clove garlic
    • cutting board
    • knife

    Remove tops and core mini bell peppers. Slice into thin strips. Remove pits from apricots, then finely slice. Cut chili into fine rings and finely dice onion and one third of the garlic. Leave the skin on the remaining garlic cloves, crush slightly with the blade of a knife, and set aside.

  • Step 2/3

    Heat olive oil in a small pot and sauté the onion, garlic, and Piment d'Espelette. Saute gently until translucent, approx. 5 min. Add the bell pepper, apricot, and chili to the pan and continue to sauté. Continue to sauté, approx. 2 min. more. Deglaze with white balsamic vinegar. Let simmer
approx. 2 min. Add sugar and simmer for a few more minutes. Season with salt and remove from heat.
    • 2 tbsp olive oil
    • 1 tbsp Piment d'Espelette
    • 80 ml white balsamic vinegar
    • 20 g sugar
    • salt
    • pot (small)

    Heat olive oil in a small pot and sauté the onion, garlic, and Piment d'Espelette. Saute gently until translucent, approx. 5 min. Add the bell pepper, apricot, and chili to the pan and continue to sauté. Continue to sauté, approx. 2 min. more. Deglaze with white balsamic vinegar. Let simmer approx. 2 min. Add sugar and simmer for a few more minutes. Season with salt and remove from heat.

  • Step 3/3

    Use paper towels to pat the flank steak dry and salt both sides well. Heat vegetable oil in a frying pan set over high heat. Add flank steak and fry on each side approx. 3 min. Reduce the heat to low, add butter, crushed garlic cloves, and thyme and continually baste for approx. 2 min. Remove steak from frying pan and let rest on a cutting board for approx. 4 min. Stir pan juices into the chutney. Slice the steak into thin strips, across the grain, and serve together with the bell pepper relish. Garnish with fresh thyme. Enjoy!
    • 600 g flank steaks
    • 50 unsalted butter
    • 5 sprigs thyme
    • vegetable oil (for frying)
    • paper towels
    • frying pan

    Use paper towels to pat the flank steak dry and salt both sides well. Heat vegetable oil in a frying pan set over high heat. Add flank steak and fry on each side approx. 3 min. Reduce the heat to low, add butter, crushed garlic cloves, and thyme and continually baste for approx. 2 min. Remove steak from frying pan and let rest on a cutting board for approx. 4 min. Stir pan juices into the chutney. Slice the steak into thin strips, across the grain, and serve together with the bell pepper relish. Garnish with fresh thyme. Enjoy!