Sheet Pan Sesame-Ginger Steak and Peppers

Directions

In a blender, combine the olive oil, neutral oil, soy sauce, vinegar, honey, tahini, garlic, ginger (no need to peel it) and 1/2 tsp. salt. Blend on high speed until smooth, 30 to 45 seconds.

Place the steak in a resealable plastic bag or a large bowl. Add enough marinade just to cover the steak, about 1/4 cup (2 fl. oz./60 ml). Let marinate at room temperature for at least 30 minutes or in the refrigerator for up to 48 hours. Cover and refrigerate the remaining marinade (which will become your sauce) until dinnertime.

Meanwhile, cut the bell peppers into thin strips.

Position a rack in the top of the oven and heat the broiler to high. Line a rimmed baking sheet with aluminum foil. Alternatively, heat a stovetop grill pan over medium-high heat.

Remove the steak from the marinade, letting any excess drip off. Pat it dry and sprinkle with about 1 tsp. salt.

If using a broiler, place the steak on one side of the baking sheet. Place the peppers on the other side. Add 2 to 3 Tbs. of the marinade and toss to coat well. Broil for 4 minutes, then flip the steak and stir the vegetables. Broil until an instant-read thermometer inserted into the steak registers 125° to 130°F (52° to 54°C) for medium-rare, about 4 minutes more. Transfer the steak to a cutting board to rest for at least 5 minutes.

If using a stovetop grill pan, place the steak and peppers in the pan and toss the peppers with 2 to 3 Tbs. of the marinade. Cook, flipping the steak and stirring the vegetables halfway through cooking, until the steak registers 125° to 130°F (52° to 54°C) and the peppers are tender and lightly charred. Let the steak rest as directed above.

Thinly slice the steak against the grain. Arrange on a serving platter along with the broiled peppers. Sprinkle with sesame seeds and serve with the remaining marinade alongside. Serves 4.

Tip: This recipe is also great prepared on an outdoor grill! Heat your grill to 450°F (230°C). Cut each pepper into three big pieces so they won’t fall through the grates, then grill until charred all over and slice them after cooking. Grill the steak for about 5 minutes per side but keep an eye on it with an instant-read thermometer.

Shortcut: Use a store-bought ginger dressing instead of making this marinade.

Bulk It Up: Serve it with sushi rice or heat up some frozen prepared rice.

Adapted from What to Cook When You Don’t Feel Like Cooking by Caroline Chambers (Union Square & Co., 2024)