Beef Steak With Onions & Peppers Recipe

Pat the steak dry with paper towels. If the cut is thicker than 1/2 inch, slice it across the grain into 1/2-inch strips now or leave whole to grill—this recipe assumes you will cook whole and slice after resting.

Make the marinade

In a shallow bowl or zip-top bag combine 2 tbs olive oil, soy sauce, Worcestershire sauce, lemon juice (or vinegar), minced garlic, brown sugar, 1 tsp pepper and 1/2 tsp salt. Whisk or shake to combine.

Marinate

Add the steak to the marinade and turn to coat. Marinate at room temperature for 20–30 minutes or in the refrigerator for up to 4 hours. If refrigerated, allow 20 minutes at room temperature before cooking.

Bring to cooking temperature

Remove steak from marinade (reserve marinade). Pat steak very dry again to promote browning. Allow to come to room temperature for 15–20 minutes if it was chilled.

Prepare vegetables

While steak rests, thinly slice the onion and bell peppers so strips are similar thickness to the eventual steak slices for even bite sizes.

Sauté

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs olive oil. When oil shimmers, add the sliced onions and peppers in an even layer. Season with 1/2 tsp salt, 1/2 tsp pepper and 1/4 tsp smoked paprika or a pinch of chili flakes if using. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6–8 minutes. If they brown too fast, reduce heat to medium.

Finish vegetables

Optional: stir in 1 tsp butter and 2 tbs chopped parsley to gloss the vegetables and add flavor. Remove vegetables to a warm plate and cover loosely while you cook the steak.

Preheat pan or grill

Wipe the skillet clean and return to high heat, or preheat a grill to high (450–500°F/230–260°C). Add a little oil to the pan and heat until just smoking.

Sear the steak

Place the steak in the hot pan or on the grill. For a 1-lb flank/skirt steak about 1/2–3/4 inch thick, sear 3–4 minutes per side for medium-rare (internal 125–130°F), 4–5 minutes per side for medium (135°F). Avoid moving the steak while it sears to develop a good crust. If steak was cut into strips before cooking, sear strips 2–3 minutes per side until browned but still tender.

Use reserved marinade (optional)

If you reserved marinade, bring it to a boil in a small saucepan and simmer 1–2 minutes to kill bacteria, then reduce slightly and brush over the steak during the last 30 seconds of cooking for extra glaze.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes for whole steak (5–7 minutes for strips) to allow juices to redistribute.

Slice

Slice steak thinly against the grain into bite-size strips. Taste a piece and adjust seasoning with a pinch of salt or pepper if needed.

Combine

Return the sliced steak to the skillet with the warm peppers and onions and toss briefly over medium heat just to rewarm and marry flavors, about 1 minute. If mixture seems dry, add a splash (1–2 tbs) of reserved boiled marinade or a drizzle of olive oil.

Plate

Transfer steak with onions and peppers to a serving platter. Sprinkle chopped parsley over the top and add optional 1/4 cup grated cheese if using. Serve with lime or lemon wedges for squeezing over.

Serving suggestions

Serve over steamed rice, warm tortillas, roasted potatoes, or a bed of greens. Leftovers keep in an airtight container in the fridge for 2–3 days.