Vaquero Steaks with Pepper Relish and Goat Cheese
Elevate your steak night with these irresistible Vaquero Steaks with Pepper Relish and Goat Cheese—a show-stopping dish that combines smoky, char-grilled beef with a vibrant medley of sweet, tangy, and spicy flavors. Juicy vaquero steaks (or your favorite cut like ribeye or sirloin) are perfectly seasoned and grilled to tender perfection, then topped with a colorful pepper relish made from sautéed red, orange, and green bell peppers, jalapeño, and a touch of honey and red wine vinegar for a satisfying balance of heat and sweetness. The final flourish? A crumble of creamy goat cheese that melts into the warm relish, creating a luxurious topping for this hearty main course. Ready in just 40 minutes, this quick yet sophisticated recipe is perfect for weeknight dinners or special gatherings alike. Serve with a simple side salad or roasted vegetables for a complete, flavor-packed meal that will leave everyone asking for seconds. Search no further for the ultimate grilled steak recipe—it’s here!
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Recipe Information
Ingredients
- 4 pieces vaquero steaks (or ribeye, strip, or sirloin)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium red bell pepper, diced
- 1 medium orange bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, finely diced
- 0.5 medium red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 tablespoons fresh parsley, chopped
- 0.5 cup crumbled goat cheese
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for about 15 minutes before cooking. Pat them dry with paper towels.
Preheat a grill or grill pan to medium-high heat.
Drizzle the steaks with 1 tablespoon of olive oil and season both sides with salt and black pepper. Set aside.
In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced red, orange, and green bell peppers, jalapeño, and red onion to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
Stir in the red wine vinegar and honey. Allow the mixture to simmer for 2-3 minutes, until slightly reduced.
Remove the skillet from the heat and stir in the fresh parsley. Set the pepper relish aside to cool slightly.
Grill the steaks on the preheated grill for 4-5 minutes per side for medium-rare, or longer depending on your desired doneness.
Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
To serve, spoon the pepper relish over the grilled steaks. Sprinkle crumbled goat cheese on top as a finishing touch.
Serve immediately, garnished with extra parsley if desired.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 19.9 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1108 mg | 24% | |
*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.
