- 1 (1 1/2-pound) beef flank steak
- MARINADE:
- 1 large clove garlic, crushed
- 1 lime, juice and rind
- 2 teaspoons oregano leaves
- 1 1/2 tablespoons olive oil or vegetable oil
- 1 teaspoon salt
- freshly ground black pepper
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large yellow bell pepper
- Place steak in a heavy plastic bag. Combine marinade ingredients, whisking to blend. Pour marinade over steak; turn to coat. Seal bag and refrigerate overnight. Grill steak and char peppers over hot coals. Cook steak about 10 minutes per side for medium doneness. Turn peppers until skins are charred and blackened; place peppers in paper sack, close and allow to steam for about 10 minutes. Remove skins; slice into strips and keep warm. Place steak on warm platter; let stand a few minutes before carving.