Pan Grilled Steak with Balsamic Peppers
Savor the rich, bold flavors of Pan Grilled Steak with Balsamic Peppers, a dish that combines perfectly seared ribeye, sirloin, or strip steak with a medley of sweet red and yellow bell peppers glazed in tangy balsamic vinegar. This quick and easy recipe, ready in just 30 minutes, features a sizzling hot skillet to achieve a steakhouse-style crust while keeping the inside juicy and tender. The vibrant vegetable accompaniment is infused with fragrant garlic and fresh thyme, creating a harmonious balance of savory and sweet. Perfect for a date night or a gourmet dinner at home, this recipe is as elegant as it is effortless. Serve with your favorite sides and let its rustic charm elevate your mealtime. Keywords: pan grilled steak, balsamic peppers, easy steak recipe, skillet steak dinner, steak with peppers.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) steak (ribeye, sirloin, or strip steak)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large, sliced red bell pepper
- 1 large, sliced yellow bell pepper
- 2 tablespoons balsamic vinegar
- 2 cloves, minced garlic
- 1 teaspoon fresh thyme leaves
Instructions
Remove the steaks from the fridge 30 minutes before cooking to allow them to come to room temperature.
Pat the steaks dry with paper towels and season them generously with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat a large skillet or grill pan on medium-high heat and add 1 tablespoon of olive oil.
Once the skillet is hot and shimmering, add the steaks. Sear for 3-4 minutes on each side, or until your desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
Remove the steaks from the skillet and let them rest, covered loosely with foil, for 5-7 minutes.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the sliced red and yellow bell peppers, sautéing for 5 minutes until softened.
Stir in the minced garlic and thyme leaves, cooking for an additional minute until fragrant.
Add the balsamic vinegar and toss the peppers to coat them evenly. Cook for another 2 minutes, allowing the vinegar to reduce slightly.
Taste the peppers and adjust seasoning with a pinch of salt and pepper if needed.
Serve the steaks alongside the balsamic-glazed peppers, and garnish with extra thyme if desired. Enjoy!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.2 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
