Steaks with Roasted Peppers and Onions
These steaks are seasoned with warming spices (cumin and coriander), insanely juicy, and complimented with caramelized vegetables.
Servings 4
Calories 507kcal
Equipment
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
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.
Video
Nutrition
Calories: 507kcal | Carbohydrates: 4g | Protein: 46g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 138mg | Sodium: 120mg | Potassium: 715mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 32mg | Calcium: 32mg | Iron: 4mg