This is a great lunch for a relaxing Saturday by the pool or a light dinner on Sunday night before you start the week. Though you have to begin marinating the steak ahead of time, the whole meal is grilled, so it comes together quickly and easily. I like an ice cold white wine with this or even one of the drier roses that are so popular right now, both are perfect for spring and summer entertaining. Oh...and don't forget to kiss the cook :)
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WHAT YOU WILL NEED:
(SERVES 4)
1 large flank steak or london broil
soy sauce
Bottled Italian salad dressing (I use Wishbone)
8 Bell peppers (use different colors--red, orange, yellow)
Fresh Parmigiano-Reggiano cheese, grated on the large holes of a box grater
salt/pepper
olive oil
large ziploc bag
For the dressing:
1/4 cup soy sauce
1/2 cup salad dressing
mix together, for 3/4 cup marinade.
Pour over meat in ziplock bag and refrigerate 4-5 hours or even overnight
Prepare Peppers:
take out seeds and core, and cut in large slices so they don't fall through the grate on the grill. Toss slices in olive oil, and salt and pepper.
Grill meat to your liking (I like mine medium rare), discard marinade. Set meat aside (covered) so it can rest and grill your peppers til charred and softened a little. Remove and sprinkle with freshly grated cheese.
Slice meat on the diagonal and serve all while hot.
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