Grilled Beef with Bell Pepper

Instructions

1. 1

   Pat beef strips dry with paper towels and season generously with salt and pepper on both sides. Let rest at room temperature for 15 minutes to allow even cooking.

   Tip: Dry meat creates better browning and a flavorful crust on the grill.

2. 2

   Mix softened butter with minced garlic, rosemary, and thyme in a small bowl. Set herb butter aside.

   Tip: Prepare this mixture while the beef is resting to save time.

3. 3

   Preheat grill to high heat (around 450°F). Lightly oil the grill grates to prevent sticking.

   Tip: A hot grill creates beautiful char marks and locks in juices.

4. 4

   Place bell pepper strips and onion slices directly on the grill. Cook for 8-10 minutes, stirring occasionally, until they develop a light char and soften. Transfer to a serving platter.

   Tip: Vegetables should still have slight firmness when done.

5. 5

   Grill beef strips for 4-5 minutes per side for medium-rare doneness, working in batches to avoid overcrowding. Transfer cooked beef to a cutting board and let rest for 3 minutes.

   Tip: Don't flip too early; wait until you see a crust forming before turning.

6. 6

   Arrange grilled beef and vegetables on a serving platter. Top beef strips with a generous dollop of herb butter while still warm, allowing it to melt over the meat.

   Tip: The residual heat will melt the butter perfectly and infuse the beef with flavor.

7. 7

   Drizzle balsamic vinegar over the vegetables and beef just before serving for a tangy finish.

   Tip: Balsamic adds complexity and balances the richness of the dish.