Grilled Sirloin and Mixed Peppers

Grilled Sirloin and Mixed Peppers

Serves 4

Colorful peppers, marinated in a quick teriyaki sauce, taste delicious and look pretty on the plate with thinly sliced sirloin steak. Serve with rice pilaf or buttered new potatoes.

  • 1/4 cup teriyaki sauce
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds sirloin steak
  • 1 red bell pepper, cored, seeded, and sliced
  • 1 green bell pepper, cored, seeded, and sliced
  • 1 orange bell pepper, cored, seeded, and sliced
  • 1 large red onion, peeled and thickly sliced into rounds
  • Salt and freshly ground black pepper
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Mix teriyaki sauce with oil in a small bowl. Arrange steak in a wide, shallow dish, pour over half of the teriyaki mixture and turn steak to coat. Put remaining teriyaki mixture, peppers, and onions into a large bowl and toss to coat. Cover steak and vegetables and refrigerate for at least 2 hours.

Light the grill and heat a dry cast iron skillet over the coals. When coals and skillet are hot, add steak directly to grill, turning once until cooked to your liking. While steak is grilling, add peppers and onions to skillet and cook, stirring occasionally, until slightly charred and just tender. (You may have to work in batches depending on the size of your cast iron skillet.) When steak is done, let it rest for a few minutes, then slice it thinly and serve with the peppers and onions.

Nutritional Info: 
Per Serving:350 calories (170 from fat), 19g total fat, 6g saturated fat, 85mg cholesterol, 680mg sodium, 11g carbohydrate (2g dietary fiber, 7g sugar), 32g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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