Grilled Steak with Roasted Green Peppers and Crispy Potatoes
This hearty steak dinner keeps things simple: a seasoned grilled steak, tender green peppers with a little char, and crisp golden potatoes that hold their crunch. It is the kind of meal that feels special enough for a weekend cookout but still easy enough to pull together on a busy weeknight.
Recipe at a glance
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
Ingredients
- 1 1/2 pounds baby gold or red potatoes, halved
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 medium green bell peppers, stemmed, seeded, and cut into wide strips
- 4 steak portions, about 1 1/2 pounds total, such as sirloin, strip steak, or ribeye
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley or chives, for serving
- 1 tablespoon unsalted butter, optional
- Lemon wedges, for serving, optional
Instructions
- Heat the oven and prep a pan. Place a sheet pan in the oven and heat to 425 F. A hot pan helps the potatoes start crisping as soon as they hit the surface.
- Season the potatoes. Toss the halved potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Remove the hot pan from the oven, spread the potatoes cut-side down, and roast for 18 to 22 minutes.
- Prep the peppers. While the potatoes roast, toss the green peppers with the remaining 1 tablespoon olive oil, the minced garlic, a pinch of salt, and a pinch of black pepper. Set aside.
- Season the steak. Pat the steak dry with paper towels. Rub it all over with the remaining 1/2 teaspoon salt, remaining 1/2 teaspoon garlic powder, and a little extra black pepper. Let it sit at room temperature while the potatoes finish roasting, about 10 to 15 minutes.
- Grill the steak. Preheat a grill or grill pan to medium-high heat, about 450 F to 500 F. Grill the steak for 3 to 5 minutes per side for medium-rare, or 5 to 7 minutes per side for medium, depending on thickness. For the best texture, look for a well-browned crust and a center that still feels springy rather than firm.
- Check for doneness. Medium-rare should feel warm with a little give in the center; medium will feel slightly firmer but still juicy. If you use a thermometer, aim for 130 F to 135 F for medium-rare or 140 F to 145 F for medium, then rest the meat before slicing.
- Cook the peppers. During the last 4 to 6 minutes of the steak cooking time, place the peppers on the grill or in a grill basket. Cook until softened and lightly blistered at the edges, turning once or twice.
- Finish the potatoes. When the potatoes are tender and deeply golden on the cut side, toss them once and roast 5 to 8 minutes more until crisp all over. If you like, dot them with the butter as they come out of the oven for a glossy finish.
- Rest and serve. Transfer the steak to a cutting board and rest for 5 to 10 minutes. Slice against the grain, then plate with the peppers and potatoes. Finish with parsley or chives and a squeeze of lemon if desired.
Tips, serving ideas, and storage
For extra flavor: Add a pinch of red pepper flakes to the potatoes or finish the steak with a small pat of herb butter.
Easy swap: If you do not have a grill, sear the steak in a cast-iron skillet over medium-high heat and roast the peppers on a separate sheet pan in the oven.
What to serve with it: A simple green salad, sliced tomatoes, or crusty bread rounds out the meal without competing with the steak.
Storage: Refrigerate leftovers in separate airtight containers within 2 hours. The steak and vegetables will keep for up to 3 days, and the potatoes are best reheated in a hot oven or air fryer so they crisp back up. Reheat steak gently so it does not overcook.
Make-ahead note: You can cut the potatoes and peppers a few hours ahead and keep them refrigerated. For the best texture, season the potatoes just before roasting and grill the steak close to serving time.
