Griddled Steak & Peppers Recipe

This Griddled Steak & Peppers is a juicy and charred recipe, which is made with quality fillet steak and fresh pomegranate. It’s a restaurant-quality dish, ready in about 35 minutes.

Griddled Steak & Peppers Recipe Ingredients

For the Steak and Peppers:

• 1 x 200g quality fillet steak, preferably 3cm thick
• 200g roasted peeled red peppers in brine
• Olive oil
• Sea salt and freshly ground black pepper

For the Herbed Rice:

• 150g brown rice
• ½ a bunch of fresh mint (15g)
• 1 bunch of fresh flat-leaf parsley (30g)
• 2 spring onions
• 1 lemon
• 1 tablespoon extra virgin olive oil
• ½ a pomegranate
• 25g shelled unsalted pistachios
• 10g feta cheese

How To Make Griddled Steak & Peppers

1. Cook the Rice: Cook the brown rice according to the packet instructions. Once cooked, drain it and place it in a large bowl.
2. Make the Herb Salad: While the rice cooks, pick and finely chop the mint and parsley leaves. Trim and finely slice the spring onions. Add the herbs and onions to the rice along with the zest and juice of the lemon, 1 tablespoon of olive oil, and a pinch of black pepper.
3. Prepare the Toppings: Preheat a large griddle pan over a high heat. While it heats up, lightly toast the pistachios in the dry pan for a minute or two until golden. Remove them, crush them in a pestle and mortar, and stir most of them through the rice. De-seed the pomegranate by holding it cut-side down and bashing the back so the seeds fall out. Stir most of the seeds through the rice.
4. Grill the Peppers and Steak: Use a paper towel to carefully rub the hot griddle bars with a little oil. Drain the roasted peppers, open them out, and grill them for a minute on each side until charred. Remove to a plate. Rub the steak with a little oil, salt, and pepper. Place it on the hot griddle and cook for 2 to 3 minutes on each side for medium-rare, turning every minute.
5. Rest the Steak: Once cooked to your liking, place the steak on top of the grilled peppers on the plate and let it rest for a couple of minutes.
6. Assemble and Serve: Pile the herbed rice onto a platter. Toss the rested steak and peppers in the resting juices on the plate. Slice the steak, then arrange the steak and peppers over the rice. Crumble the feta over the top and scatter with the remaining pomegranate seeds and pistachios to serve.

Recipe Tips

• How to get perfect grill marks on the steak? The secret is an extremely hot griddle pan. Make sure the pan is preheated on high until it’s almost smoking before you add the steak. Also, don’t move the steak for the first 2-3 minutes on each side to allow the marks to form.
• Why is resting the steak so important? This step is not optional! Resting the cooked steak allows the juices to redistribute throughout the meat, ensuring that every single bite is tender and juicy. If you slice it too soon, all the juices will run out onto the cutting board.
• How do you easily de-seed a pomegranate? The recipe outlines the best method: cut the pomegranate in half, hold it cut-side down over a bowl, and firmly bash the back of it with a wooden spoon. The seeds (arils) will fall right out.
• Can I use a different cut of steak? Yes. While fillet is incredibly tender, a well-cooked sirloin, rump, or ribeye steak would also be delicious. Just adjust the cooking time based on the thickness of your steak.

What To Serve With Griddled Steak & Peppers

This is a wonderfully complete and balanced meal all on one platter, containing protein, grains, vegetables, and healthy fats. It needs no other accompaniment, but it would be perfectly complemented by a glass of robust red wine, like a Malbec or Cabernet Sauvignon.

How To Store Leftovers

• Refrigerate: It’s best to store the components separately to maintain their textures. Store the herbed rice, the sliced steak, and the peppers in separate airtight containers in the refrigerator for up to 2 days.
• To Serve Again: The rice salad is delicious cold or at room temperature. The steak is best enjoyed cold or very briefly reheated in a hot pan so as not to overcook it.

Griddled Steak & Peppers Nutrition Facts

• Serving: 1 serving (half of the recipe)
• Calories: 780 kcal
• Carbohydrates: 75g
• Protein: 48g
• Fat: 35g
• Saturated Fat: 10g
• Sodium: 850mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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