Sweet & Peppery Flank Steak with Shishitos

Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

Combine brown sugar, pepper and 3/4 teaspoon salt in a small bowl. Pat steak dry, then rub the brown sugar mixture on both sides. Place on the prepared pan.

Toss peppers with 1 tablespoon oil in a large bowl. Scatter the peppers around the steak.

Broil, flipping the steak and stirring the peppers once halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 145 degrees F for medium rare and the peppers are tender, 10 to 15 minutes.

Meanwhile, whisk vinegar, scallion and the remaining 1 teaspoon oil and pinch of salt in the large bowl.

Transfer the steak to a clean cutting board and let rest for 5 minutes. Add the peppers and any accumulated juices from the steak back to the bowl and toss to coat. Slice the steak against the grain and serve with the peppers.