BEEF:

1/2 c. olive oil
1/4 c. red wine vinegar
1 tbsp. lemon juice
3/4 lb. flank steak

PEPERONATA:

1/4 c. olive oil
1 lg. red bell pepper, cut Julienne
1 lg. yellow bell pepper, cut Julienne
1 sm. onion, thinly sliced
3 tbsp. capers with juices
Salt and pepper to taste
1 tbsp. red wine vinegar
1 1/2 tsp. Cajun blackened meat seasoning mix
1 tsp. minced parsley
1/4 tsp. salt
1/4 tsp. ground pepper

For beef: mix oil, vinegar and lemon juice in small bowl. Place steak in large shallow baking dish and pour marinade over. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

For peperonata: heat oil in heavy large deep skillet on medium high. Add next 5 ingredients; cook until vegetables are just tender, stirring frequently, about 8 minutes. Add vinegar and bring to boil. Remove from heat.

Prepare barbeque on medium high and preheat broiler. Remove steak from marinade; reserve marinade. Sprinkle Cajun seasoning, salt and pepper over steak. Grill about 4 minutes per side for medium rare, brushing occasionally with marinade, transfer to cutting board and let stand for 2 minutes. Cut meat across grain into thin slices. Fan slices of steak on dishes. Rewarm peperonata over medium heat. Mix in parsley and spoon over steak.