Grilled Steak with Sautéed Peppers and Onions

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Description
This hearty dish features tender, juicy grilled steak served alongside vibrant, caramelized peppers and onions. The steak is seasoned to perfection, grilled to your preferred doneness, and paired with the sweet and savory flavors of sautéed vegetables. It’s a flavorful, low-carb meal that works well on its own or as a topping for tacos, rice, or a salad.

Origin
This dish is inspired by classic steakhouse fare, where grilled steak is often paired with sautéed vegetables. The combination of steak and peppers is popular in various cuisines, including Tex-Mex and American barbecue, where the savory, slightly smoky steak complements the sweetness of the peppers and onions.

Ingredients with Quantities

For the Grilled Steak:

  • 2 ribeye or flank steaks (or your preferred cut of steak)
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp fresh rosemary or thyme, chopped (optional)
  • Salt and pepper, to taste

For the Sautéed Peppers and Onions:

  • 1 tbsp olive oil
  • 1 bell pepper, thinly sliced (any color)
  • 1 red onion, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 1 tbsp balsamic vinegar (optional, for extra flavor)
  • Fresh parsley, chopped (for garnish)

Optional Ingredients

  • 1 jalapeño, sliced (for heat)
  • 1 tsp smoked paprika (for a smoky kick)
  • A squeeze of lime (for added freshness)

Instructions

  1. Prepare the steak:
    Preheat your grill to medium-high heat.
    Rub the steaks with olive oil and season generously with salt, pepper, minced garlic, and chopped rosemary or thyme (if using). Allow the steaks to rest at room temperature for about 15 minutes to help them cook evenly.
  2. Grill the steaks:
    Place the steaks on the preheated grill. Grill for 4-6 minutes per side for medium-rare, or adjust the time based on your preferred level of doneness. Use a meat thermometer to check the internal temperature—medium-rare is around 130°F (54°C), and medium is about 140°F (60°C).
    Remove the steaks from the grill and let them rest for about 5 minutes before slicing.
  3. Sauté the peppers and onions:
    While the steaks are grilling, heat 1 tablespoon of olive oil in a large skillet over medium heat.
    Add the sliced bell pepper, red onion, and yellow onion to the pan. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are tender and caramelized. Season with garlic powder, salt, and pepper.
    If you like, add a tablespoon of balsamic vinegar toward the end of cooking for added sweetness and depth of flavor.
  4. Assemble the dish:
    Slice the grilled steak against the grain into strips or bite-sized pieces.
    Serve the sliced steak on a plate, topped with the sautéed peppers and onions. Garnish with fresh parsley and serve with your favorite sides like rice, mashed potatoes, or a simple green salad.

Tips for Success

  • Make sure the grill is preheated properly for a nice sear on the steak.
  • Let the steak rest after grilling to allow the juices to redistribute for a more tender bite.
  • For a more smoky flavor, add smoked paprika or a sprinkle of chili powder to the vegetables.

Recommendations
This dish is perfect with a side of grilled vegetables, roasted potatoes, or a simple salad. If you want to add a bit more flavor, serve with a dollop of sour cream or a sprinkle of grated cheese. You can also use this combination as a filling for fajitas or tacos.

Nutrition per serving (based on 2 servings, approximate)
Calories: 460
Fat: 28g
Saturated Fat: 10g
Carbohydrates: 15g
Sugar: 8g
Protein: 40g
Fiber: 4g
Sodium: 600mg

Grilled Steak with Sautéed Peppers and Onions is a simple yet flavorful meal that’s sure to satisfy your cravings for a savory, satisfying dinner. Whether served on its own or with your favorite sides, this dish is both delicious and versatile!

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