Grilled Steak And Mixed Peppers Recipes

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GRILLED PEPPERED STEAKS



Grilled Peppered Steaks image

I once wanted a peppered steak for supper, so I tossed some spices together and came up with this recipe. My family thoroughly enjoyed it.-Stephanie Moon, Boise, Idaho.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 to 2 teaspoons coarsely ground pepper
1 teaspoon onion salt
1 teaspoon garlic salt
1/4 teaspoon paprika
4 boneless beef top loin steaks (8 ounces each)

Steps:

  • In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1039mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

GRILLED STEAK AND MIXED PEPPERS



Grilled Steak and Mixed Peppers image

Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.

Provided by Anna Stockwell

Categories     Steak     Pepper     Grill     Summer     Dinner     Entertaining     Backyard BBQ

Yield 4-6 servings

Number Of Ingredients 7

3 (1"-1 1/2"-thick) strip steaks (about 2 1/2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
2 1/4 tsp. freshly ground black pepper, divided, plus more
2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
1 lb. mini sweet mixed peppers
6 oz. shishito peppers
Flaky sea salt

Steps:

  • Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. 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 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.
  • 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.
  • Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.

STEAK WITH BELL PEPPERS



Steak with Bell Peppers image

Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips
2 medium red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut in half and sliced (about 1 cup)
2 cloves garlic, chopped
1 teaspoon dried oregano leaves, crushed
2 packets Swanson® Flavor Boost¿ Concentrated Beef Broth
1/4 cup water

Steps:

  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.

GRILLED STEAK WITH YELLOW PEPPER CHIMICHURRI



Grilled Steak with Yellow Pepper Chimichurri image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

1 pound hanger steak or skirt steak
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 yellow bell pepper, chopped
1 cup roughly chopped flat-leaf parsley
2 tablespoons oregano leaves
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Large pinch kosher salt
Large pinch freshly ground black pepper

Steps:

  • For the steak: Let the steak rest at room temperature for 20 minutes. Preheat a grill pan or outdoor grill to high.
  • Rub both sides of the steak with oil and sprinkle liberally with salt and pepper. Grill the steak until lightly charred, 3 to 4 minutes per side for medium-rare (cook longer for medium or well-done steak). Transfer to a cutting board and let rest 10 minutes.
  • For the yellow pepper chimichurri: Combine the bell pepper, parsley, oregano, garlic, oil, vinegar, salt and black pepper in a food processor. Process until well mixed but still a little chunky. Transfer to a small bowl.
  • Cut the steak into thin slices across the grain. Serve with the chimichurri.

GRILLED SKIRT STEAK WITH MIXED PEPPERS



Grilled Skirt Steak With Mixed Peppers image

Provided by Florence Fabricant

Categories     dinner, quick, weekday, main course

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 11

1/4 cup tequila, preferably añejo
Juice of 1 lime
1 teaspoon tomato paste
1 large clove garlic, grated
1 teaspoon ground cumin
3 tablespoons extra virgin olive oil
2 tablespoons minced cilantro leaves, plus sprigs for garnish
Salt and cayenne to taste
1 skirt steak, about 1 to 1 1/2 pounds, well trimmed
3 small bell peppers, slivered
2 jalapeños, seeded and slivered

Steps:

  • Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne. Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1 1/2 hours.
  • Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.
  • While grill heats, place remaining olive oil in a skillet over medium heat. Add peppers and jalapeños and sauté until peppers are limp and starting to brown. Season with salt and cayenne. Dust with remaining minced cilantro. Set aside.
  • Grill or broil steak 3 to 5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2 to 3 minutes. Remove to a cutting board. Do not overcook.
  • Reheat peppers and pile on a platter. Slice steak on bias in inch-wide strips. Arrange on the bed of peppers, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 752 milligrams, Sugar 5 grams, TransFat 1 gram

MARINATED GRILLED STEAK WITH POBLANO PEPPERS



Marinated Grilled Steak with Poblano Peppers image

Explore this tasty recipe for Marinated Grilled Steak with Poblano Peppers. Serve the steak with bright peppers for a dish that looks as good as it tastes.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
zest and juice from 1 lime
2 cloves garlic, minced
1 Tbsp. roasted ground cumin
1 tsp. chili powder
1 beef skirt steak (1 lb.)
2 poblano chiles
2 onions, cut into thick wedges
1 lime, cut into 4 wedges

Steps:

  • Heat greased grill to medium-high heat.
  • Mix dressing, lime zest, juice, garlic and spices until blended; reserve 1 Tbsp. mixture. Pour remaining mixture over steak in shallow dish; turn to evenly coat both sides. Refrigerate 1 hour to marinate.
  • Meanwhile, cut chiles in half; remove and discard seeds and ribs. Spray with cooking spray; grill 5 to 7 min. or until crisp-tender and slightly charred, turning occasionally. Remove from heat; place in paper bag. Peel and discard skin. Remove steak from marinade; discard marinade.
  • Grill steak 5 min.; turn steak. Add onions, brushed with reserved dressing mixture; grill 5 min. or until steak is medium doneness (160°F) and onions are tender, turning onions after 3 min. Serve steak with onions, roasted chiles and lime wedges.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS



Grilled Steak Sandwiches With Chimichurri and Bell Peppers image

The chimichurri sauce is made of parsley and gets a kick from crushed red peppers. Posted for ZWT IV Argentina. Recipe is from Bon Appetit June 2005.

Provided by cookiedog

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup packed fresh Italian parsley
1 cup packed fresh cilantro
3 tablespoons white wine vinegar
2 tablespoons chopped fresh oregano
2 garlic cloves, peeled
1/2 teaspoon dry crushed red pepper
2/3 cup olive oil, plus
1/4 cup olive oil
2 large bell peppers, cut into 3/4-inch-wide strips (preferably 1 red and 1 yellow)
24 ounces rib eye steaks
4 sourdough bread, demi-baguettes halved horizontally

Steps:

  • Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
  • Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
  • Recipe Remix:. Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

Nutrition Facts : Calories 3034.9, Fat 110.4, SaturatedFat 27.1, Cholesterol 115.7, Sodium 4786.5, Carbohydrate 404.4, Fiber 25.3, Sugar 4, Protein 98.8

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS



Grilled Skirt Steak with Red Peppers & Onions image

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

Steps:

  • In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

GRILLED STEAK AND BELL PEPPER SALAD



Grilled Steak and Bell Pepper Salad image

Categories     Salad     Beef     Onion     Tomato     Low Carb     Backyard BBQ     Bell Pepper     Grill     Chill     Grill/Barbecue     Watercress     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 1 1/2-pound beef flank steak, trimmed
2 large red bell peppers
6 tablespoons olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 1/4 teaspoons dry mustard
2 cups chopped watercress
1 1/4 cups chopped red onion
1 cup cherry tomatoes, halved

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.
  • Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.
  • Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.

RANCHER'S STEAK WITH GRILLED PEPPERS & ONIONS



Rancher's Steak with Grilled Peppers & Onions image

A simple chili rub partnered with BULL'S-EYE Original Barbecue Sauce adds a new kick to grilled steak.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 clove garlic, minced
1 Tbsp. chili powder
1 beef sirloin steak (1 lb.), 1 inch thick
1 each red and yellow pepper, each cut lengthwise into quarters
1 red onion, cut crosswise into 4 slices
1/3 cup BULL'S-EYE Original Barbecue Sauce

Steps:

  • Heat greased grill to medium-high heat.
  • Mix garlic and chili powder until blended; rub evenly onto both sides of steak.
  • Grill steak and vegetables 12 to 14 min. or until steak is medium doneness (160ºF) and vegetables are tender, turning steak after 7 min., turning vegetables occasionally and brushing all with barbecue sauce for the last 5 min.
  • Remove steak and vegetables from grill. Let steak stand 5 min. before slicing to serve with the vegetables.

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES



Grilled Flank Steak, Onion and Bell Pepper Sandwiches image

These are great sandwiches for a crowd during the summer. The ingredients marinate for a few hours, so you can make them ahead. Then, they go on the grill and cook very quickly. We also make these with flank steak leftovers by scaling the ingredients down. Time does not include marinating time.

Provided by lazyme

Categories     Lunch/Snacks

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

3 cups dry red wine
3 cups onions, chopped
2 1/4 cups soy sauce
3/4 cup olive oil
8 large garlic cloves, chopped
1 tablespoon dry mustard
1 1/2 teaspoons dry mustard
1 tablespoon ground ginger
1 1/2 teaspoons ground ginger
4 1/2 lbs flank steaks
6 large bell peppers, 3/8 inch wide strips
3 large red onions, 1/2 inch thick rings
French roll, grilled

Steps:

  • Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
  • Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

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From wholelifechallenge.com


GRILLED PEPPERS - FREE HEALTHY RECIPES AND COOKING TIPS
Instructions. Mix all the marinade ingredients together and set aside. Cut the peppers into 2 or 4 pieces. Place the pieces on a plate and season them. Pour the marinade over the pieces and marinade for 15 minutes. Oil the grill and set it to medium heat.
From cookingnook.com


GRILLED STEAK WITH PEPPER RELISH RECIPE
Instructions. Preheat grill to medium. Combine bell peppers, onion, vinegar, oil, capers, 2 teaspoons fresh thyme (or 3/4 teaspoon dried) and 1/4 …
From webmd.com


GRILLED STEAK AND MIXED PEPPERS | TWCOFFEY | COPY ME THAT
Quickly charred mixed sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks. Ingredients 3 (1"–1 1/2"-thick) strip steaks (about 2 1/2 lb. total), patted dry
From copymethat.com


SPICY FLANK STEAK MARINADE - THERESCIPES.INFO
Flank Steak Marinade tip www.yummly.com. flank steak, olive oil, light brown sugar, dry red...
From therecipes.info


GRILLED MIXED PEPPERS RECIPE - PILLSBURY.COM
2021-05-01 In shallow bowl, combine bell peppers and onion. Drizzle with olive oil; toss to coat. When ready to grill, remove peppers and onion from oil with tongs; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 14 minutes or until crisp-tender, turning once.
From pillsbury.com


GRILLED SIRLOIN STEAK, ONION AND SWEET PEPPER KABOBS | I ...
2015-07-08 Instructions. If using wooden kabobs sticks, soak them in water for about 30 minutes, prior to assembly the kabobs. Toss the cubed steak, onions, and peppers into a large bowl. Drizzle in the olive oil, and worcestershire sauce. Sprinkle in the steak seasoning. Use your hands, or kitchen utensil to toss everything.
From iheartrecipes.com


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