Grilled Beef with Bell Pepper
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Tender sirloin steak pairs beautifully with charred bell peppers, which are packed with vitamin C to boost immunity while adding natural sweetness. Fresh herbs and garlic create incredible flavor without any fuss, and the best part is that everything cooks on the grill at the same time. Whether you're feeding your family or impressing guests, this dish delivers restaurant quality results with minimal effort.
Ella x
Ingredients
- ¾ kgbeef sirloin steak(cut into 1-inch thick strips)
- 2red bell pepper(sliced into thick strips)
- 1yellow bell pepper(sliced into thick strips)
- 3 tbspolive oil
- 3 tbspbutter(softened)
- 4garlic cloves(minced)
- 1 tbspfresh rosemary(chopped)
- 1 tbspfresh thyme(chopped)
- 1 tspkosher salt
- ½ tspblack pepper
- 2 tbspbalsamic vinegar
- 1onion(medium, sliced)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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