Grilled Steak With Sweet Peppers
This delicious recipe features marinated steak grilled to perfection and served on a bed of savory sautéed bell peppers, poblano chili, and onions. The flavorful marinade and vibrant vegetable medley create a satisfying and vibrant dish that's perfect for a weeknight dinner or a special occasion meal. Enjoy the tender, juicy steak paired with the colorful and aromatic peppers for a memorable dining experience.
— Constant Cookbook
Ingredients
- 1/4 cup low-sodium soy sauce
- 1/4 cup plus 1 Tbs. olive oil
- 2 Tbs. honey
- 2 large shallots, minced
- 2 1/2 Tbs. minced fresh rosemary
- 1/2 tsp. coarse kosher salt, plus more, to taste
- Freshly ground black pepper, to taste
- 1 1/4 lb. flank steak or top sirloin steak, about 1 inch thick
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large poblano chili, thinly sliced
- 1 large red onion, thinly sliced
- 1/2 tsp. red pepper flakes
- 2 Tbs. sherry vinegar or balsamic vinegar
Instructions
- In a shallow glass baking pan, stir together the soy sauce, the 1/4 cup olive oil, the honey, shallots, 1 1/2 Tbs. of the rosemary, the 1/2 tsp. salt and black pepper, to taste. Pat the steak dry. Add the steak to the pan and turn to coat with the marinade. Let marinate while preparing the peppers.
- Prepare a hot fire in a grill.
- In a large nonstick fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the red and yellow bell peppers, the poblano chili and onion. Season with salt and pepper and sauté until tender, about 8 minutes. Stir in the remaining 1 Tbs. rosemary and the red pepper flakes and cook, stirring, for 30 seconds. Add the vinegar and stir until absorbed. Remove the pan from the heat.
- Remove the meat from the marinade. Place the steak on the grill and cook, turning once, for about 4 minutes per side for medium-rare, or until done to your liking. Transfer the steak to a cutting board and let rest for 5 minutes.
- Rewarm the pepper mixture and divide among 4 plates. Slice the steak thinly on an angle. Arrange the steak on top of the peppers and serve immediately. Serves 4.
- <b>Quick tips:</b> Flank steak and top sirloin are flavorful cuts for weeknight cooking, but for a splurge, buy a tender rib-eye or New York strip for this recipe. The peppers can be cooked 1 day ahead of time and refrigerated. Bring them to room temperature or warm in a fry pan over medium heat before serving. Leftovers make great steak sandwiches, or can be served as a salad the next night with a simple vinaigrette made with sherry vinegar.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 4.
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