Grilled flank steak and peperonata

Ingredients:

• 6 tablespoons extra-virgin olive oil, plus extra for greasing grill grates
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 tsp chopped fresh thyme
• 2 cloves garlic, grated
• Flank steak weighing 700 g, trimmed and cut in half lengthwise
• 1 red onion, sliced ​​into 1cm thick circles, separated into rings
• 6 Italian roasting peppers (such as Cubanelle), quartered lengthwise and seeded
• A pinch of red pepper flakes
• Half a baguette, cut in half horizontally
• 2 tbsp chopped fresh mint

Preparation:

1. Preheat the grill to medium-high heat. In a bowl, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, mustard, thyme, and 1 grated garlic clove. Rub the mixture all over the steak, season with salt and pepper; set aside. In a small bowl, combine 2 tablespoons olive oil with the remaining grated garlic; set aside.
2. Toss the red onion and pepper with the remaining 2 tablespoons olive oil, 1 teaspoon salt, and pepper. Grill the vegetables, turning, until lightly charred and tender, about 5 minutes. Transfer to a bowl; stir in the remaining 2 tablespoons balsamic vinegar and red pepper flakes. Cover with plastic wrap and set aside.
3. Brush the grill grate with olive oil. Grill the steak until browned, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest. Meanwhile, toast the bread on the grill. Then cut into slices; brush the cut sides with garlic oil and season with salt and pepper.
4. Add mint to the onion and pepper mixture. Thinly slice the steak across the grain. Serve with peppers and garlic bread.