Grilled Steak and Mixed Peppers
Juicy grilled strip steaks served with a colorful medley of charred sweet mini peppers and blistered shishito peppers. Perfect for a summer barbecue or special dinner.
Ingredients
- •3 whole strip steaks
- •2½ tsp kosher salt
- •2¼ tsp freshly ground black pepper
- •2 Tbsp extra-virgin olive oil
- •1 lb mini sweet mixed peppers
- •6 oz shishito peppers
- •to taste flaky sea salt
Cooking Instructions
- 1.
Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
60 min
- 2.
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 120°F, 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
26 min
- 3.
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 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
18 min
- 4.
Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.
2 min