Steaks with Roasted Peppers and Onions
Perfectly seared steaks, topped with oven-roasted, smoky-sweet peppers and onions. The steaks are seasoned with warming spices (cumin and coriander), insanely juicy, and complimented with caramelized vegetables. This is the ultimate weeknight meal, cooked indoors or out, and ready in minutes.
This steak with roasted peppers and onions is a great meal for entertaining. I mean, look how gorgeous the presentation is! Plus, you can roast the veggies inside while you cook your steak – inside or out. The meal is completely “company-worthy”, but it’s made with very few ingredients and a snap to prepare. That’s the ultimate goal for me – make my friends swoon, and have the time and energy to swoon with them!
This dish gets most of it’s flavor from roasting, not a gazillion ingredients. Roasting the bell peppers and onions gives them a slight smoky char and adds sweetness by caramelizing the sugars in the veggies. That medley of tastes – smoky and sweet – is accomplished 100% by using your oven. That means no tending to the stovetop or extra pans to clean.
The steak gets its flavor from two kissing cousins. The steak is seasoned with ground cumin and coriander – a match made in culinary heaven. Cumin is smoky and the coriander (the seeds of the cilantro plant) adds a vibrant “lemony” quality. The perfect balance. You can find both spices in their ground form in the spice aisle. You can also buy the whole seeds and grind them yourself (I ground my coriander seeds in my coffee grinder).
Note: I served my steaks with fresh cilantro and lime to bring out the flavor of the coriander. Totally optional, but awesome.
This recipe is great because you can use any steak you want. I chose boneless ribeye steaks this time, but you can certainly use bone-in steaks (like T-bone), sirloin or New York strip steaks, and/or flank and skirt steak. Choose what you like, or what’s on sale, and cook it the way you like it (indoors or out).
Steaks with Roasted Peppers and Onions
Ingredients
- 1 cup halved mini sweet peppers, or 2 bell peppers, seeded and chopped
- 1/2 cup chopped onion, white or red
- 2 teaspoons olive oil, plus more for coating the pan
- Salt and freshly ground black pepper
- 4 steaks of choice, I used boneless ribeye
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Chopped fresh cilantro for serving, optional
- Lime wedges/slices for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Place the bell peppers and onion on the prepared pan, add the olive oil and toss to coat. Spread the vegetables out in a single layer and season with salt and black pepper. Roast for 15 to 20 minutes, until browned and soft.
- Meanwhile, season the steaks with the cumin, coriander, salt, and black pepper and let stand at room temperature for 10 to 15 minutes.
- Brush a large grill pan or griddle (or outdoor grill) with olive oil and preheat to medium-high. Add the steaks and cook for 2 to 3 minutes per side for medium-rare, or longer for more fully cooked meat. Remember that your steaks will continue to cook after you remove them from the heat, so I suggest you pull them from the pan “just before” you reach your desired level of doneness.
- Transfer the steaks to a plate and tent with foil for 5 minutes. Top the steaks with the roasted vegetables, cilantro and lime (if using) and serve.