Charcoal Skillet Beef and Peppers

Cast-iron, charcoal, and a handful of simple ingredients are all you need for this smoky skillet supper. The beef sears quickly, the peppers stay a little crisp-tender, and a splash of vinegar at the end keeps the flavors bright. Use a thermometer for the beef and let the vegetables keep a little bite so the dish tastes lively, not heavy.

Recipe at a glance

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 18 to 22 minutes
• Total time: 38 to 42 minutes

Ingredients

• 1 1/2 pounds beef sirloin, flank steak, or strip steak, cut into thin bite-size strips
• 2 tablespoons neutral oil, divided
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 large yellow onion, sliced into thick wedges
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 3 cloves garlic, minced
• 2 tablespoons soy sauce or Worcestershire sauce
• 1 tablespoon red wine vinegar or lime juice
• 1 tablespoon unsalted butter, optional for finishing
• 2 tablespoons chopped parsley or cilantro, for serving

Instructions

1. Build a steady charcoal fire and let the coals burn until they are covered with a light gray ash and the heat is medium-hot. Set a 12-inch cast-iron skillet over the coals to preheat for 3 to 5 minutes. If you are using a grill grate, place the skillet on the grate and keep the pan away from sudden flare-ups. The USDA says to use a food thermometer for grilled meats; for beef, cook to at least 145°F and let it rest 3 minutes.
2. Pat the beef dry with paper towels. Toss it with 1 tablespoon oil, 1 teaspoon salt, black pepper, smoked paprika, and garlic powder. Let it sit while the skillet heats so the seasoning clings to the meat.
3. Add the remaining 1 tablespoon oil to the hot skillet. Add the onion and peppers first. Cook, stirring often, until the vegetables are starting to soften and pick up browned edges, 5 to 7 minutes. They should still have some color and a little crunch.
4. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
5. Push the vegetables to the edges of the skillet. Add the beef in a single layer. Let it sear for 1 minute before stirring, then cook, stirring and tossing, until the outside is browned and the thickest pieces reach 145°F for medium-rare to medium, or cook a little longer if you prefer it more done. Thin strips usually finish quickly, in 4 to 6 minutes total.
6. Pour in the soy sauce or Worcestershire sauce and vinegar. Toss everything together so the pan picks up any browned bits. If you want a slightly richer finish, stir in the butter now.
7. Remove the skillet from the heat and let the beef rest for 3 minutes. The juices will settle, and the peppers will soften just a touch more without turning mushy.
8. Taste and adjust with a pinch more salt or black pepper. Finish with parsley or cilantro and serve hot.

Tips, serving ideas, and swaps

If you like a little heat, add sliced jalapeño with the peppers or a pinch of crushed red pepper with the spices. For a sweeter skillet, use all red, yellow, and orange bell peppers. If you do not have sirloin, flank steak or strip steak works well; just slice it thinly against the grain so it stays tender. For a different flavor, swap the vinegar for a squeeze of lemon juice at the end.

Serve the skillet beef and peppers over steamed rice, buttered noodles, mashed potatoes, or in warm tortillas. It also works well with crusty bread for soaking up the savory juices. For a cookout spread, pair it with grilled corn, a simple green salad, or roasted potatoes cooked in foil beside the coals.

Storage notes

Cool leftovers quickly and store them in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or warm gently in the microwave in short bursts. The peppers will soften a bit more after chilling, but the flavor stays strong. For best texture, avoid freezing if you can, since the peppers can turn watery when thawed.

For outdoor cooking, keep raw beef chilled until just before cooking, use separate utensils for raw and cooked food, and keep an instant-read thermometer handy. That simple setup makes this charcoal skillet dinner both relaxed and reliable.

Sources

• FoodSafety.gov safe minimum internal temperatures
• FSIS grilling food safely