Ingredients
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1/4 cup + 2 tbsp olive oil, divided
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1 tsp lemon zest
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3 tbsp lemon juice
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3 cloves garlic, minced
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2 tsp dried thyme
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2 tsp dried oregano
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1 1/2 lbs top round steak
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1 medium red onion
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3 medium bell peppers
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Crusty baguette, to serve (optional)
Steps
1
In a gallon-size resealable bag, combine ¼ cup oil, lemon zest and juice, garlic, thyme, and oregano. Generously season with salt and pepper. Remove and set aside ¼ cup marinade. On a cutting board, pound the steak on both sides with a meat mallet or rolling pin to flatten to an even ½- to ¾-inch thickness. Season the steak on both sides with salt and pepper. Add steak to bag with remaining marinade and seal. Turn to evenly coat, massaging with hands. Refrigerate at least 1 hour or up to overnight.
2
When ready to cook, set grill to medium-high and grease the grill grates. Trim and peel the onion and slice crosswise into 1-inch-thick rounds. Halve and remove seeds from the peppers. Brush onions and peppers with remaining 2 tbsp oil and season with salt and pepper.
3
Remove steak from marinade, discarding remaining marinade. Grill steak 4–6 min. per side, or until desired doneness. Grill peppers and onions alongside steak 5–7 min. per side, until tender and slightly charred. Transfer steak and vegetables to a cutting board and let rest 5–10 min.
4
Slice grilled peppers and onions and add to a large bowl. Toss with reserved ¼ cup marinade. Thinly slice steak against the grain and serve with peppers, onions, and the baguette, if desired.
