Flank Steak Peperonata

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• 2 pounds flank steak
  Ingredient note

  Source: 1½ to 2 pounds flank steak; upper source range endpoint used for shopping.
• 2 teaspoons dried oregano
  Ingredient note

  Source: 2 teaspoons dried oregano
• 1 teaspoon sweet or smoked paprika
  Ingredient note

  Source: 1 teaspoon sweet or smoked paprika
• 1 teaspoon + ½ teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt; Source: ½ teaspoon salt
• ½ teaspoon + ¼ teaspoon fresh ground black pepper
  Ingredient note

  Source: ½ teaspoon fresh ground black pepper; Source: ¼ teaspoon fresh ground black pepper
• 4 tablespoons olive oil, (divided)
  Ingredient note

  Source: 4 tablespoons olive oil, (divided)
• 2 each red bell peppers, (cut into ¼-inch wide strips)
  Ingredient note

  Source: 2 red bell peppers, (cut into ¼-inch wide strips)
• 2 each yellow bell peppers, (cut into ¼-inch wide strips)
  Ingredient note

  Source: 2 yellow bell peppers, (cut into ¼-inch wide strips)
• 1 each yellow onion, (sliced into ¼-inch wide stirps)
  Ingredient note

  Source: 1 yellow onion, (sliced into ¼-inch wide stirps)
• 4 cloves garlic, (minced)
  Ingredient note

  Source: 4 cloves garlic, (minced)
• 14 ounces canned diced tomatoes, (undrained)
  Ingredient note

  Source: 14 ounces canned diced tomatoes, (undrained)
• 2 tablespoons capers
  Ingredient note

  Source: 2 tablespoons capers
• ¼ cup chopped fresh basil, (plus more for garnish)
  Ingredient note

  Source: ¼ cup chopped fresh basil, (plus more for garnish)

1. Trim the steak and pat it dry with paper towels.
2. In a small mixing bowl combine the oregano, paprika, salt, and black pepper.
3. Season the steak with the oregano mixture, pressing down to adhere to the steak; set aside for 20 minutes, or refrigerate for up to 24 hours.
4. In the meantime, heat 3 tablespoons olive oil in a large 12-inch skillet set over medium-high heat. To the heated oil, add the bell peppers, onions, and garlic; season with salt and pepper, cover, and cook for about 8 to 10 minutes, or until softened.
5. Uncover and stir in the tomatoes and capers; continue to cook uncovered for about 5 minutes or until slightly thickened. Transfer the vegetables to a plate or bowl; cover and set aside.
6. Wipe down the skillet and return it to the burner. Heat the remaining olive oil in the skillet over medium-high heat.
7. Add the steak to the heated oil and cook for 5 to 7 minutes per side, or until the internal temperature of the steak registers at 125˚F to 130˚F. Use an Instant Read Meat Thermometer to check for doneness.
8. Transfer the steak to a cutting board; cover loosely with foil and let it rest for 8 to 10 minutes.
9. Meanwhile, add the chopped basil to the peperonata and stir until well combined.
10. Slice the steak thinly against the grain. Taste the steak and peperonata for salt and pepper; adjust accordingly.
11. Arrange the sliced steak on a serving plate with the peperonata. Garnish with basil and serve.