Grilled steak with mixed peppers for a tasty dinner

Ingredients for Grilled steak and mixed peppers

• 1,125 g strip steaks, patted dry

• 12 g kosher salt, divided

• 7 g freshly ground black pepper, divided, plus more

• 30 ml extra-virgin olive oil, plus more for grilling and drizzling

• 450 g mini sweet mixed peppers

• 170 g shishito peppers

• flaky sea salt

How to make Grilled steak and mixed peppers

1. Season the steaks on all sides with 10 g of kosher salt and 10 g of pepper. Let them sit at room temperature for 1 hour.

2. Prepare a grill for medium-high heat and oil the grate. Grill the steaks until lightly charred, cooking for 6–8 minutes on each side, or until an instant-read thermometer inserted into the thickest part registers 50 °C for medium-rare. Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing against the grain.

3. Meanwhile, grill the sweet peppers, turning often, until they are lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil.

4. Grill the shishito peppers, turning often, until they are lightly charred and softened, about 3 minutes. Transfer to the platter with the sweet peppers and cover with foil. Let them rest for 10 minutes.

5. Drizzle the grilled peppers with 30 ml of oil, then season with 2.5 g of kosher salt and 1.5 g of pepper, tossing to combine.

6. Transfer the sliced steak to the platter alongside the 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.