Go Back
+ servings
Grilled Steak and Peppers | Kita Roberts GirlCarnivore.com

Grilled Steak and Peppers

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 416kcal


  • 1 lbs small red skinned potatoes
  • salt and pepper
  • 1 ½ lbs skirt steak flank steak, whatever looks good at the market
  • 1 tbs extra virgin olive oil
  • 3 bell peppers sliced
  • ½ onion sliced thin
  • 2 garlic cloves sliced thin
  • 3 tbs tomato paste
  • 3 tbs fresh parsley
  • juice from ½ a lemon plus wedges for serving


  • Preheat the grill to medium high heat. Clean grates.
  • Cut the potatoes into halves and place in a pot of salted water. Bring to a boil and cook about 8 minutes, until tender. Drain and set aside.
  • Season the steak with salt and pepper. Rub with the olive oil. Cook on the grill until desired doneness, flipping once.
  • Meanwhile, heat a large skillet (I used my flat iron griddle that had been preheated on the grill for 20 minutes) over medium high heat and cook the peppers, onions, and garlic with a tablespoon of water for 5 minutes, until softened. Stir in the tomato paste and cook for another minute. Add another tablespoon of water to thin out the tomato paste and cook until veggies are tender but still have a crispness.
  • Place veggies in a bowl with the potatoes. Stir in the parsley and lemon juice. Season with salt and pepper as needed.
  • Slice the steak into thin strips once it has rested and serve with veggie mix.


Food Network Magazine April 2013


Calories: 416kcal | Carbohydrates: 27g | Protein: 40g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 233mg | Potassium: 1358mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3230IU | Vitamin C: 131.6mg | Calcium: 42mg | Iron: 4.7mg