Grilled Steak and Mixed Peppers

Ingredients for Grilled Steak and Mixed Peppers

• 3 (1"–1 1/2"-thick) strip steaks (about 1.1kg total), patted dry

• 2 1/2 teaspoons kosher salt, divided

• 2 1/4 teaspoons freshly ground black pepper, divided, plus more

• 2 tablespoons extra-virgin olive oil, plus more for grill and drizzling

• 450g mini sweet mixed peppers

• 170g shishito peppers

• Flaky sea salt

Season steaks on all sides with 2 teaspoons kosher salt and 2 teaspoons pepper. Let sit at room temperature 1 hour.

Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 49°C, 6–8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 tablespoons oil, then season with 1/2 teaspoons kosher salt and 1/4 teaspoons pepper and toss to combine.

Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.