Recipe Detail

Grilled Steak, Blistered Green Beans and Peppers

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  1. 4 - boneless beef strip steaks (6 oz. each) 1-inch thick, trimmed
  2. 3 cloves - garlic minced
  3. 1 1/2 teaspoons - kosher salt divided
  4. 3/4 teaspoons - black pepper divided
  5. 2 tablespoons - canola oil divided
  6. 3 tablespoons - salted butter
  7. 1 1/2 tablespoons - chopped fresh flat-leaf parsley
  8. 2 teaspoons - chopped fresh thyme
  9. 1 1/2 cups - fresh green beans trimmed, halved at an angle
  10. 1 1/2 cups - sweet mini peppers halved lengthwise
  11. 3/4 cups - sliced red onion
  12. 2 tablespoons - fresh lemon juice


Use a paper towel to pat the steaks dry. Rub garlic evenly over steaks; sprinkle with half of the salt and pepper. Allow to stand at room temperature for 15 minutes.

Place a 12-inch cast-iron skillet on the grill, and preheat grill to high (450°F to 500°F). Add 1 tablespoon of oil to skillet, and immediately add steaks to skillet. Cook until well browned, 4 to 5 minutes.

Add butter to skillet, and flip steaks over; cook, tilting pan and spooning butter mixture over steaks, until a thermometer inserted in thickest portion reads 125°F, (about 1 to 2 minutes).

Remove from heat. Transfer to a cutting board, and let rest 10 minutes.

Transfer skillet drippings to a small bowl; stir in parsley and thyme. Set aside. Slice steak; transfer to a serving platter.

Wipe the skillet clean; return to grill over high heat. Add remaining tablespoon of oil to skillet. Add halved green beans and peppers, and cook, stirring occasionally, until charred (about 4 minutes).

Stir in onion and lemon juice; cover and cook until vegetables are tender, about 2 minutes. Sprinkle with remaining salt and pepper.

Arrange vegetables and steak on serving platter, and spoon parsley-thyme mixture over vegetables and steak.


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