Place flank steak on tray or cutting board and season both sides with salt, pepper, and onion powder; set aside
In a gallon storage bag, add water and Better Than Bouillon Roasted Beef Base; seal bag and mix these until Better Than Bouillon Roasted Beef Base is well mixed in with water. Then add olive oil and red pepper flakes. Seal again and mix all ingredients together.
Place the seasoned flank steak into the storage bag with the marinade. Seal closed and place in the refridgerator for at least 1 hour.
While flank steak is marinating, prepare the bell peppers. Wash and cut peppers into thin sections. Remember, the thicker the sections, the longer it will take for them to cook. Set cut bell peppers aside.
Prepare roasted garlic base wash for bell peppers. Add 1 tsp of Better Than Bouillon Roasted Garlic Base to a deep dish or bowl along with 1/2 cup of water. Mix until base is practicially dissolved. Next add all the cut bell peppers into the wash and toss them around. Place in the refrigerator until ready to cook.
Prepare grill. You want the grill to be around 400 F. Place flank steak onto grill and cook for 5-7 minutes per side.
While flank steak is grilling, put the cut bell peppers into a cast iron skillet and place on the grill. Stir occasionally to make sure they are all cooking evenly.
Once the 15 minutes is up, remove both the flank steak and bell peppers from the grill. Allow the flank steak to sit for about 5-10 minutes before cutting. As I mentioned above, you want to cut flank steak in thin slices in a diagonal along the grain of the meat.
Serve together and can add a side of refried beans if desired ;)