Get ready to transform your ordinary dinner into a restaurant-worthy culinary experience! This mouthwatering Sirloin Steak with Grilled Bell Peppers is not just a meal—it's a flavor explosion that will make your taste buds dance and your dinner guests marvel at your cooking skills. With perfectly seared, juicy steak and colorful, charred bell peppers, this recipe promises a gourmet dining experience right in the comfort of your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 sirloin steaks
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Remove sirloin steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of the steaks generously with salt, black pepper, and garlic powder, pressing the seasoning gently into the meat.
- Preheat a grill or heavy cast-iron skillet to high heat, around 450-500°F, to create a perfect sear.
- Slice red and yellow bell peppers into uniform strips, approximately 1/2 inch wide.
- Toss bell pepper slices with olive oil and a pinch of salt and pepper.
- Place steaks on the hot cooking surface and cook for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.
- Simultaneously grill bell pepper slices, turning occasionally to prevent burning and achieve light char marks.
- Use a meat thermometer to check internal temperature: 130-135°F for medium-rare, 140-145°F for medium.
- Remove steaks from heat and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice steaks against the grain and arrange on plates with grilled bell peppers.
- Optional: Drizzle with additional olive oil or serve with a complementary sauce like chimichurri.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution.
- Dry Means Crispy: Pat your steaks completely dry before seasoning to achieve that coveted golden-brown crust.
- High Heat is Your Friend: Use a scorching hot grill or cast-iron skillet to create a perfect sear that locks in juices.
- Don't Overcrowd: Cook steaks with enough space between them to allow proper heat circulation.
- Rest Your Meat: Letting steaks rest after cooking allows juices to redistribute, ensuring a tender and flavorful bite.
- Slice Against the Grain: Cut your steak perpendicular to the muscle fibers for maximum tenderness.
- Use a Meat Thermometer: For consistent results, always check the internal temperature rather than relying solely on cooking time.
Nutrition Facts
Calories: 363kcal
Carbohydrates: 13g
Protein: 52g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 120mg
