Grilled Steak and Mixed Peppers

Ingredients for Grilled Steak and Mixed Peppers

• 3 (1"–1 1/2"-thick) strip steaks (about 1.1kg total), patted dry

• 2 1/2 cucchiaini di sale kosher, diviso

• 2 1/4 teaspoons freshly ground black pepper, divided, plus more

• 2 tablespoons extra-virgin olive oil, plus more for grill and drizzling

• 450g mini sweet mixed peppers

• 170g shishito peppers

• Sale marino a scaglie

Season steaks on all sides with 2 teaspoons kosher salt and 2 teaspoons pepper. Let sit at room temperature 1 hour.

Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 49°C, 6–8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 tablespoons oil, then season with 1/2 teaspoons kosher salt and 1/4 teaspoons pepper and toss to combine.

Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.

Avvertenza

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