Tender steak and peppers is an easy and tasty grilling recipe. This 30-minute meal comes together with only a handful of ingredients. If you’re craving a delicious grilled dinner, with very little prep work, this recipe is a must-try!
Pepper steak stir fry is a popular takeout dish, but I prefer to grill steak and peppers at home. Grilling is just as quick as stir-fry recipes, but you get an added smoky flavor from the grill. The vegetables are lightly seasoned, and you don’t need to do any prep for the steak, since flank steak has a lot of flavors on its own. This grilled dish is light and full of fresh flavors. Fire up the grill and enjoy!
How to Make Steak and Peppers
- As the grill preheats to medium high heat, mix the seasonings together – cumin, oregano, and salt add to the flavor of the peppers.
- Enjoy the aroma of the peppers as they heat up in a large skillet pan, and season to perfection.
- Place the steak and peppers on the grill. Be sure to flip over halfway through, to ensure even cooking. I like to cook it to a temperature of 130 to 140°F.
- Remove the steak and peppers from the grill and let the steak rest for five to ten minutes – this will ensure the steak is tender and flavorful.
- Slice the steak into thin strips against the grain, and arrange on a dish with the veggies. We enjoy adding a couple tablespoons of salsa over the top of the beef strips for serving.
- For a low-carb dinner, I like to serve the steak and peppers on their own, but you can add brown rice or noodles on the side.
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Storing Steak and Peppers
- Place leftovers in an airtight container for up to 2-3 days in the refrigerator. Reheat in the microwave.
mel’s expert tips
- Use your favorite steak for this recipe – skirt steak, top sirloin steak, or round steak would work as well. The cooking time will vary depending on its thickness. Flank steak is great for pepper steak recipes because it cooks fast on the grill.
- Wrap the steak and peppers in tortillas with some chopped cilantro, sour cream, and sliced avocado. This recipe tastes delicious served over white rice as well.
- Use any color peppers that you like – we enjoy red bell peppers and green bell peppers for this recipe. The Poblano can be a little too spicy for some. If that is the case, just add another bell pepper or some onions.
- Don’t want beef? This recipe works for boneless, skinless chicken breasts or pork chops as well! The cooking times will vary.
- Be sure to try some of our other easy 30-minute meals!
Steak and Peppers Recipe
Steak and Peppers is a flavorful, filling dish that can even be low carb if you serve it as is. Sometimes it’s nice to add a side of rice, too!
Prep Time 10 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Ingredients
- 1 – 1 1/2 pounds flank steak
- 2 medium bell peppers any color, seeded and cut in quarters
- Poblano chili seeded and cut in quarters
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Fat free salsa for serving
- BBQ cooking spray
Instructions
- Pre-heat barbeque to medium high heat. Place peppers on a pan grilling pan. In a small bowl combine cumin, oregano and salt. Sprinkle on both sides of the steak and peppers.
- Place steak and peppers on the grill. Grill steak 4-5 minutes per side. Turning once. Grill peppers 3-5 minutes per side until they soften and start to brown but not burn. Steak should be 130-135°F for medium rare. 145°F for medium.
- Let steak sit covered for 5-10 minutes. Slice across the grain into thin slices. Serve with peppers and salsa.
Recipe Notes
Tips:
- You can also serve with cilantro, sour cream and even avocado. We kept it simple with the salsa.
- Cut more peppers to cook if you love that taste of BBQ peppers. Use different color peppers to add nice color to the dish.
- The Poblano can be a little too spicy for some. If that is the case, just add another bell pepper.
Recipe Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 4g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 324mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1878IU | Vitamin C: 76mg | Calcium: 29mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
