SHEET PAN SESAME-GINGER STEAK & PEPPERS

• servings: 4 servings
• total time: 1 hour

Ingredients

1/3 cup extra-virgin olive oil

¼ cup neutral oil

1/3 cup low-sodium soy sauce

1/3 cup rice vinegar

3 tablespoons honey

2 tablespoons tahini

3 garlic cloves

1(2-inch) piece fresh ginger

Kosher salt

1(1- to 2-pound) flank steak

3 red, orange, or yellow bell peppers

Toasted sesame seeds or everything bagel seasoning

Directions

1. In a blender, combine the olive oil, neutral oil, soy sauce, vinegar, honey, tahini, garlic, ginger (no need to peel it), and ½ teaspoon salt. Blend on high speed until smooth, 30 to 45 seconds.

2. Place the steak in a resealable plastic bag or large bowl. Add enough marinade just to cover the steak, about ¼ cup. Let marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 48 hours. Cover and refrigerate the remaining marinade (which will become your sauce) until dinnertime.

3. Meanwhile, cut the bell peppers into thin strips.

4. Position a rack in the top of the oven and heat the broiler to high. Line a rimmed baking sheet with aluminum foil.

5. Remove the steak from the marinade, letting any excess drip off. Pat it dry and sprinkle with about 1 teaspoon salt. Place the steak on one side of the prepared baking sheet. Place the peppers on the other side. Add 2 to 3 tablespoons of the marinade and toss to coat well.

6. Broil for 4 minutes, then flip the steak and stir the vegetables. Broil for an additional 4 minutes, until an instant-read thermometer inserted into the steak registers 125° to 130°F for medium-rare. Transfer the steak to a cutting board to rest for at least 5 minutes.

7. Thinly slice the steak against the grain. Arrange on a serving platter along with the broiled peppers. Sprinkle with sesame seeds and serve with the remaining marinade alongside.