Grilled Steak with Sweet Peppers
Assorted peppers, quickly sautéed, make a garden-fresh base for grilled steak. A soy-based marinade elevates the flavor of the steak in the time it takes to cut the vegetables. Grill slices of rustic bread with the meat for a complete dinner.
- 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
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.
Quick tips: 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 Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).