Feeding Friendships, Episode 5: Rebekah Lyons





  •  1 yellow pepper, seeded and sliced 
  • 1 red pepper, seeded and sliced 
  • ½ yellow onion, sliced 
  • 2 teaspoons extra-virgin olive oil 
  • Salt and pepper 
  • 1 head iceberg lettuce, shredded 
  • Guacamole
  • Salsa of choice
  • Garnish: lime wedges and chopped fresh cilantro


  1. Make the marinade. Place all the ingredients for the meat, except the flank steak, in a blender and purée.
  2. Place the steak in a shallow, nonreactive dish, add the marinade, and toss to coat. Cover and refrigerate for at least 4 hours, or overnight.
  3. Preheat a grill to medium-high heat. Place the peppers and onion in a bowl, toss with the olive oil, then season with salt and pepper. Place the vegetables on a grill rack or piece of foil and cook for 8 to 10 minutes, until tender.
  4. Remove the steak from the marinade and blot it dry with paper towels. Place on the grill and cook until medium-rare, about 2 to 3 minutes on each side, depending on how thin the steak is. Transfer to a cutting board and thinly slice the meat against the grain.
  5. Place lettuce, steak, and grilled vegetables in bowls and garnish with guacamole, salsa, lime wedges, and cilantro.

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