Ingredients:
For the Steak:
2 ribeye or sirloin steaks (about 1 inch thick)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and black pepper, to taste
For the Sautéed Peppers and Onions:
1 green bell pepper, sliced
1 medium onion, sliced
2 tbsp butter
1 tbsp olive oil
1 tsp dried thyme or Italian seasoning
Salt and black pepper, to taste
For the Sides:
1 lb baby potatoes, roasted
1 cup steamed broccoli florets
Instructions:
Prepare the Steak:
Rub both sides of the steaks with olive oil.
Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Let the steaks rest at room temperature for 20 minutes.
Roast the Potatoes:
Preheat oven to 400°F (200°C).
Toss baby potatoes with olive oil, salt, and pepper.
Roast on a baking sheet for 20–25 minutes or until tender and golden brown.
Sauté Peppers and Onions:
Heat butter and olive oil in a skillet over medium heat.
Add sliced onions and bell peppers. Cook for 5–7 minutes until softened.
Season with thyme, salt, and black pepper.
Remove from heat and set aside.
Grill the Steak:
Preheat a grill or grill pan over medium-high heat.
Cook steaks for 4–5 minutes per side for medium-rare, or until they reach your desired doneness.
Remove from grill and let rest for 5 minutes.
Steam the Broccoli:
Steam broccoli florets in a small amount of water for 5 minutes, or until tender-crisp.
Assemble and Serve:
Plate the steak and top with sautéed peppers and onions.
Add roasted potatoes and steamed broccoli to the side.
Serve immediately and enjoy!
This dish is a perfect balance of savory steak, hearty vegetables, and a touch of rustic flair!
Grilled Steak with Sautéed Peppers and Onions
