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Dinner Rush! Grilled Steaks with Scallions and Baby Sweet Peppers

Have you seen these baby sweet peppers cropping up in your local market? They’re amazing! So tiny, so crisp, so sweet, so perfect for a Dinner Rush. Typically sold in a pouch containing about a pound of them, these bell peppers en miniature make a great snack on their own, or can be a really fun and colorful remix to classic peppers and onions.

Keep the “cook it in a foil pouch” momentum going from last week’s post; it’s a great technique to use when preparing smaller items like these baby sweet peppers. Why fuss with turning all those individual pieces, or, worse yet, losing them to a fiery demise when they go plummeting through the grill grate? The foil pouch has it all on lock.

Plus — hint, hint — this dish is perfect to take over to a friend’s house for a cookout. Prep the veggies at home (which takes virtually no time at all), seal them up in foil and you’re out the door.

Grilled Steaks with Scallions and Baby Sweet Peppers

Total Time: 15 min
Prep: 5 min
Cook: 10 min

Level: Easy
Yield: 4 servings

Four 6-ounce strip steaks
Salt and ground black pepper
One 12- to 16-ounce bag baby sweet peppers, stemmed and seeded
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 cloves garlic, smashed
1/2 lemon, thinly sliced
1 bunch scallions, coarsely chopped
3 tablespoons mixed herbs, such as oregano, parsley and rosemary

Preheat grill to medium-high and lightly grease grate.

Season steaks with salt and pepper. Grill, turning once, until cooked to your liking, 4 to 5 minutes per side for medium. Let cooked steaks rest for about 5 minutes before slicing.

Tear off a sheet of heavy-duty aluminum foil that is about 12 inches long. Toss peppers with balsamic, olive oil, garlic, lemon slices, and salt and pepper. Cluster in the middle of the foil and wrap up to seal. Place vegetables on grill and cook until nearly tender, about 8 minutes. Open the foil and add scallions. Reseal and continue cooking for 2 minutes.

Toss cooked vegetables with mixed herbs. Thinly slice steaks and serve with vegetables.

Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Marc Forgione and Bobby Deen, he now works on digital production for FoodNetwork.com, CookingChannelTV.com and Food.com in NYC by day and develops recipes at his home in New York’s Hudson Valley by night. You can see what he’s up to by following him on Twitter & Instagram at @patrickwdecker or visiting his website at patrickwdecker.com.

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