Steak On The Coals With Pickled Peppers

• 2 pounds peppers assorted, such as miniature sweet peppers, Anaheim chile peppers, and/or banana chile peppers, stemmed, seeded and cut into thin rings
• 4 cups red wine vinegar
• 4 cups water
• 1/2 cup granulated sugar
• 1/4 cup pickling spice
• 1/4 cup kosher salt
• 4 pounds skirt steak loin, or flank steak
• canola oil
• kosher salt

1. Place all peppers in a very large heat-proof non-reactive container; set aside. In a large nonreactive pot combine the vinegar, water, sugar, pickling spice, and 1/4 cup salt. Bring to boiling, stirring to dissolve sugar. Pour the hot liquid over peppers and stir. Cover with plastic wrap and allow to cool to room temperature. Once cool, place in an air tight container and chill up to 4 hours. Drain, discarding liquid.
2. Brush meat lightly with oil and season with salt and black pepper. Let stand while preparing coals.
3. Light natural wood charcoal and allow to get white hot. Spread out in an even layer. Place meat directly on coals and grill for 3 minutes for skirt steak or 5 minutes for flank steak, turning once (use tongs to remove any coals that stick to steak). Remove and wrap in foil. Let stand for 5 minutes. Use a sharp knife to very thinly slice meat across the grain. Serve with peppers.
4. Nutrition Facts (Steak on the Coals with Pickled Peppers)ner serving: 307 kcal cal., 16 g fat (6 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 108 mg chol., 844 mg sodium, 5 g carb., 2 g fiber, 3 g sugar, 37 g pro.nercent Daily Values are based on a 2,000 calorie diet

peppers, red wine vinegar, water, granulated sugar, pickling spice, kosher salt, skirt steak loin, canola oil, kosher salt

Taken from www.yummly.com/recipe/Steak-on-the-Coals-with-Pickled-Peppers-1175673 (may not work)