Ingredients
4 steaks (ribeye, sirloin, or flank steak)
2 bell peppers, sliced into strips (choose your favorite colors)
1 medium onion, sliced
2 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
Salt and freshly ground black pepper to taste
Optional garnish: Fresh cilantro and lime wedges
How to Cook Steak with Peppers and Onion Perfectly
1: Prepare the Vegetables
Preheat your oven to 400°F (200°C).
Line a baking tray with parchment paper or aluminum foil for easier cleanup.
Coat the bell peppers and onions evenly with olive oil, season with salt and pepper, and lay them flat on the tray. Ensure no pieces overlap to allow even roasting. Bake for 15–20 minutes, stirring halfway through, until they are tender and lightly browned.
2: Season and Sear Your Steak
Ensure your steaks are dry by patting them with a paper towel before seasoning.
Generously apply a mixture of ground cumin, ground coriander, salt, and black pepper to both sides.
Let the seasoned steaks rest at room temperature for 10–15 minutes to absorb the flavors.
3:Roast the Bell Peppers and Onions
Heat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat. Apply a light drizzle of olive oil or cooking spray to the cooking surface to avoid sticking.
Place the steaks on the hot surface and cook each side for approximately 3–4 minutes if you prefer medium-rare. If you’d like it more or less done, adjust the cooking time based on your preference and use a meat thermometer to check doneness:
Medium-rare: 135°F
Medium: 145°F
Remove the steaks from the heat and let them rest for about 5 minutes on a cutting board or plate, loosely covered with foil. This helps retain the juices.
4: Serve Your Steak and Roasted Vegetables
Arrange the steaks on a serving platter and spoon the roasted bell peppers and onions over the top.
Garnish with fresh cilantro and lime wedges for an added burst of brightness and flavor.
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