Grilled Flap Steak with Broccoli and Bell Peppers
Preheat the grill, setting the burners to high. Oil the grate. Toss the peppers and meat in 1 tbsp of the oil. Roast the peppers on each side until the skin chars. Set aside in an airtight container
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Ingredients
- 4 red bell peppers, halved and seeded
- 4 beef flap steaks, about 170 g (6 oz) each
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, chopped
- 1 broccoli, cut into florets and blanched
- 2 tsp (10 ml) harissa paste
- Salt
- pepper
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