Tender steak with grilled peppers is an easy recipe you can cook on your grill. You only need a handful of ingredients for this steak and peppers recipe – it’s an easy 30-minute dinner.
Pepper steak is a quick and easy meal with flank steak and peppers. It’s often made as a stir fry, but I like to grill the steak and peppers. It’s just as quick, and you get a little smoky flavor from the grill.
The vegetables are lightly seasoned, and you don’t need to do any prep for the steak. Flank steak has a lot of flavors on its own.
For a low-carb dinner, I like to serve the steak and peppers on their own, but you can add rice on the side. It’s light and full of fresh flavors from the peppers.
Table of Contents
Ingredients
- Flank steak
- Bell peppers sliced into quarters
- Poblano pepper cut into quarters
- Cumin
- Dried oregano
- Salt
- Salsa for serving
How to Cook Steak and Peppers
Preheat an outdoor grill to medium-high heat. Mix the cumin, oregano, and salt in a small bowl.
Place the peppers on a grill pan and coat them with the seasonings.
Place the steak and grill pan with the peppers on the hot grill. Cook the steak for eight to ten minutes, flipping it over halfway through the cooking time. Cook the peppers for three to five minutes on each side.
Take the peppers and steak off the grill and let the steak rest for five to ten minutes. Arrange the peppers on a serving dish and then slice the rested steak against the grain. Place the sliced steak on the plate and spoon some salsa over the top for serving.
Tips
Flank steak is great for this recipe because it cooks fast on the grill. I like to cook it to a temperature of 130 to 140°F.
You can use your favorite steak for this recipe, but the cooking time may vary depending on its thickness.
You can also serve this dish with chopped cilantro, sour cream, and sliced avocado. Sometimes we wrap the both in tortillas, or it’s delicious served over rice, too.
You any color of bell peppers that you like. If you don’t like poblano peppers, you can use bell peppers in its place.
FAQ for Steak and Peppers
Can you use something other than beef? Yes, this recipe works for boneless, skinless chicken breasts or pork chops. The cooking times will vary if you use them.
How long do leftovers keep? Leftover pepper steak will keep for two to three days in the refrigerator.
How to cook steak and peppers? You can cook them on an outdoor grill or the stove in a big non-stick skillet. Cook them over medium-high heat until the vegetables are softened, and the steak is cooked to your desired temperature.
If you’re craving a delicious grilled dinner, this pepper steak recipe is a good one to try. It’s quick and easy with only a little bit of prep work. Enjoy!
More Grilled Recipes You’ll Enjoy
Steak and Peppers Recipe
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
- 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
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!