Grilled Steak with Charred Peppers and Corn
Slices of grilled steak with blistered peppers, sweet onions and charred corn, all cooked over direct heat. A simple, high-protein barbecue dinner.
- Total
- 41 min
- Prep 15 · Cook 21 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Grilling · Resting meat
- Savory
- Barbecue
Instructions
-
Light the barbecue and let it burn until the coals are covered in grey ash or the gas grill reaches medium-high heat, about 10 minutes. While it heats, cut the peppers into 3 cm pieces, peel the onion and cut it into 2 cm wedges, and cut the corn cobs in half.
~10 min
Preheating the grill ensures the cooking surface is hot enough to sear and char the vegetables properly.
-
Pat the steak dry with paper towel, then rub it all over with 1 tbsp olive oil, 1 tsp salt and 1/4 tsp black pepper.
~3 min
Drying the steak promotes better browning, and oil helps conduct heat while salt and pepper season the meat.
-
Brush the peppers, onion and corn with the remaining 1 tbsp olive oil. Grill them on the barbecue, turning with tongs every few minutes, until the peppers and onion are tender with charred edges and the corn is browned in spots, 10 to 12 minutes. Move them to a plate as they finish.
~12 min
Brushing vegetables with oil prevents sticking and encourages even charring.
Grilling Ensure the grill is preheated and clean; avoid moving food too often to allow char marks to develop. Use tongs to turn gently.
-
Place the steak on the barbecue over direct heat and grill, turning once, until well browned and an instant-read thermometer reads 63°C for medium-rare, 8 to 10 minutes depending on thickness.
~10 min
Cooking over direct heat creates a flavorful crust, and turning once ensures even cooking.
Grilling Ensure the grill is preheated and clean; avoid moving food too often to allow char marks to develop. Use tongs to turn gently.
-
Move the steak to a cutting board and let it rest 5 minutes. Slice it thinly against the grain, then season the vegetables with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
~5 min
Resting allows juices to redistribute, and slicing against the grain shortens muscle fibers for tenderness.
Slice the steak against the grain: look at the direction of the muscle lines and cut across them, which shortens the fibers and keeps each bite tender.
Resting meat Let the steak rest for at least 5 minutes before slicing so juices redistribute. Cutting too early loses moisture and flavor.
-
Arrange the sliced steak on plates with the charred peppers, onion and corn alongside.
~1 min