Three Pepper Flank Steak with Red Onions

• Lay the steak flat in a large dish with sides. Prick the meat in several places with the tines of a fork. Spread the onions on top of the steak.
• In a large measuring cup, combine the remaining ingredients and stir them thoroughly with a fork or whisk. Pour the mixture over the steak, and flip the meat several times to coat it. Marinate the steak and onions, refrigerated, for at least 30 minutes and up to 24 hours.
• Preheat the broiler and set the rack about 4 inches from the heat source. Remove the steak from the marinade and set it on a broiling pan, letting the sauce and onions fall back in to the marinating dish. Reserve the marinade and onions.
• Broil the steak on the first side for about 4 minutes for medium-rare (or 5 – 6 minutes for medium).
• Remove the meat from the oven, flip it, and top it with the marinade and onions, spreading the onions evenly over the meat.
• Return it to the broiler for 5 – 6 more minutes until the onions are browned and the steak is cooked to desired doneness.
• Transfer the steak to a cutting board (let it rest for 3 - 5 minutes, if time allows) and slice it against the grain to serve it. Serve it topped with any remaining sauce and the onions from the pan. (Do not use the marinade from the raw meat unless you have boiled it for 1 – 2 minutes to kill any potentially harmful bacteria.)

Slow Cooker Directions

• There's no need to marinate the steak in advance. Combine the marinade ingredients in the slow cooker. Add the steak and onions and turn over several times so that they are well coated with the marinade. Cook on low for 6 - 7 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)