Ingredients

• 1 flank steak (about 2 pounds)
• 2 tablespoons minced garlic
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• Teriyaki sauce, for brushing
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 bell peppers, halved, seeded and sliced
• 2 zucchini, halved lengthwise and cut into half moons
• 1 onion, halved and sliced
• Salt and freshly ground black pepper

Instructions

1. For the steak: Place the steak on a baking sheet or in a dish and rub with garlic and olive oil. Sprinkle all over with salt and pepper. Let sit for 10 minutes.
2. Preheat a grill or grill pan over high heat. Brush the steak with some teriyaki sauce. Grill the steak until medium rare, about 6 minutes on each side. Remove the steak from the grill and let sit.
3. For the vegetables: Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the peppers, zucchinis and onions, and saute for 5 minutes, stirring. Season with salt and pepper.
4. Slice the steak thinly against the grain. Serve with the vegetables.