Grilled Steak with Roasted Green Peppers and Crispy Potatoes
This steak dinner brings together juicy grilled beef, sweet-tender green peppers, and potatoes with plenty of browned edges. It’s the kind of meal that feels special enough for company, but the steps are simple enough for a weeknight.
Recipe at a glance
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
Ingredients
- 1 1/2 pounds baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 large green bell peppers, seeded and cut into 1-inch strips
- 1 small yellow onion, sliced into thick wedges
- 1 1/2 pounds steak, such as strip steak, sirloin, or ribeye, about 1 inch thick
- 2 cloves garlic, grated or minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon butter, optional
- 1 tablespoon chopped parsley, optional
- 1 lemon wedge or 1 teaspoon red wine vinegar, optional for finishing
Instructions
- Heat the oven and prep the pan. Set the oven to 425°F. Line a large sheet pan with parchment or lightly oil it. Bring a grill or grill pan to medium-high heat.
- Start the potatoes first. Toss the halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them cut-side down on the sheet pan. Roast for 20 minutes.
- Add the peppers and onion. While the potatoes roast, toss the green peppers and onion with the remaining 1 tablespoon olive oil, garlic, smoked paprika, oregano, and a pinch of salt. After the potatoes have roasted for 20 minutes, add the peppers and onion to the pan, stir the vegetables gently, and return to the oven for 12 to 15 minutes more.
- Season the steak. Pat the steak dry. Season both sides with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon black pepper. If you want extra flavor, press a little paprika and oregano onto the surface, but keep the seasoning light so the steak still tastes like steak.
- Grill to your preferred doneness. Grill the steak for 3 to 5 minutes per side for medium-rare, depending on thickness, or until it reaches 125°F to 130°F for medium-rare after resting. For medium, look for 135°F to 140°F after resting. The outside should be well browned with visible grill marks, while the center should feel springy for medium-rare and a little firmer for medium.
- Rest the steak. Transfer the steak to a plate and rest for 5 to 10 minutes. This keeps the juices from running out when you slice it.
- Finish the vegetables. By the time the steak is resting, the potatoes should be deeply golden at the edges and tender when pierced with a fork. The peppers should be softened with some blistered spots and lightly caramelized edges. If needed, give the vegetables 2 to 3 extra minutes in the oven.
- Add a simple finish. For a richer plate, melt the butter and spoon it over the steak. Sprinkle with parsley and add a squeeze of lemon or a tiny splash of vinegar to brighten the whole dish.
- Serve. Slice the steak against the grain and plate it with the roasted green peppers, onion, and crispy potatoes. Spoon any pan juices or melted butter over the top.
Helpful tips
- For crispier potatoes: Make sure the pan is not crowded. Give the potatoes space so they roast instead of steam.
- For a different cut: Flank steak or skirt steak also works well. Just shorten the grill time and slice thinly against the grain.
- For extra color: Add a red bell pepper or a handful of cherry tomatoes to the pan during the last 10 minutes of roasting.
- For a lighter finish: Skip the butter and use lemon juice or vinegar for a bright, clean flavor.
Serving ideas
Serve this with a green salad, crusty bread, or a simple spoonful of mustard on the side. It also pairs nicely with chimichurri or a quick yogurt-herb sauce if you want a fresh contrast to the grilled steak.
Storage and reheating
Store leftovers in separate airtight containers for up to 3 days. Reheat the potatoes and peppers on a sheet pan in a 400°F oven for 8 to 10 minutes so they regain some crispness. Warm the steak gently in a skillet over low heat or slice it cold for steak salads and sandwiches. For food safety, refrigerate leftovers within 2 hours of cooking.
