This recipe for grilled steak and peppers is simple and has fresh flavors that merge and before knowing it, you two have swallowed a spring party for four.
This is that period of the year in which people are calculating mold from those grid covers and starting small forest fires with their destructive but always creative coal lighting skills. The period of the year in which a peaceful walk through the neighborhood turns into a feeling of YouTube because someone went on the smoke and aroma of grilled francs. The period of the year to keep it simple and let the ingredients do all the work. It was a long hard winter. Spring remained too cold. The rain, the snow and the weather have done everything possible to keep you. But it’s time.
This recipe for grilled steak and peppers is so simple as to seem boring. It is not. The simple fresh flavors merge and before you know, you two have swallowed a spring party for four. Don’t worry about exaggerating. Let this be simple. The steak is always better in this way.
It’s time to start grilling.
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Honestly, I love the steak (carnivorous girl, right?). Try some of these other recipes for inspiration!
Scooty and scallops of New York in New York stripes
Ribeye Burned Perfect steaks
Rustic grilled beetry steak salad
Simple and delicious, this grilled steak and peppers is a quick and fast meal.
Prevent the screen from going to sleep
Preheat the grid to an average heat -alte. Clean grid.
Cut the potatoes in half and put 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 olive oil. Cook on the grill until desired, launching once.
In the meantime, he warms a large pan (I used my flat iron plate that had been preheated on the grill for 20 minutes) over medium heat -alto and cook the peppers, onions and garlic with a spoonful of water for 5 minutes, until they are softened. Mix the tomato dough and cook for another minute. Add another tablespoon of water to thin the tomato paste and cook until the vegetables are keeping but still have a freshness.
Put the vegetables in a bowl with the potatoes. Mix the parsley and lemon juice. Season with salt and pepper if necessary.
Slice the thin stripes steak once rested and serve with a mix of vegetables.
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 | Soccer: 42mg | Iron: 4.7mg
