Grilled Steak and Peppers Vinaigrette

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This sophisticated high-protein dish brings together tender sirloin flap steaks and a vibrant charred pepper vinaigrette for a lunch or dinner that is as nutritious as it is flavourful. The steaks are perfectly grilled and rested to ensure a succulent texture, while the peppers provide a delightful crunch and smoky depth. By pairing the meat with butter-braised leeks instead of traditional potatoes, the dish remains light yet deeply satisfying, making it an excellent choice for those following a low-carb or protein-focused diet.

Preparing the leeks in a savoury broth allows them to soften into a silky, sweet base that complements the richness of the beef. The addition of a sharp Dijon mustard and red-wine vinegar dressing cuts through the savoury notes, providing a balanced finish. This homemade meal is ideal for a weekend treat or a healthy midweek dinner, offering a restaurant-quality experience from the comfort of your own kitchen. Serve it exactly as is for a clean, colourful, and seasonal plate.

Ingredients for Grilled Steak and Peppers Vinaigrette

1 large bunch leeks (2 to 1.4kg
white and pale green parts only)
2 cucchiai di burro non salato
425ml brodo di pollo a basso contenuto di sodio
1 foglia di alloro turco o 1/2 foglia di alloro della California
3 rametti di timo
900g sirloin flap steaks
2 tablespoons plus 2 teaspoons olive oil, divided
4 Cubanelle peppers (Italian green frying peppers)
2 cucchiai di aceto di vino rosso
2 cucchiai di senape di Digione
80ml olio extravergine di oliva
Equipment: a large (2-burner) grill pan

How to make Grilled Steak and Peppers Vinaigrette

Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 1925ml , then wash.

Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes. Uncover and boil until liquid has reduced to about 2 tablespoons . Discard bay leaf and thyme.

Meanwhile, heat grill pan over medium-high heat until hot.

Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 15 minutes.

Meanwhile, halve and seed peppers and toss with remaining 2 teaspoons olive oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces.

Whisk together vinegar, mustard, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers.

Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.