Grilled Flank Steak and Broccoli Pepper Stir
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Flank steak grilled with charred yellow and orange peppers. Broccoli tossed with garlic and smoky chili paste. A simple combo for four, no gluten, dairy, nuts, or eggs. Uses slightly less olive oil and swaps harissa for chipotle powder and garlic for shallots. Peppers are blanched instead of just charred, adds subtle softness. The steak rests for juicier slices. Serve with steamed quinoa or couscous instead of rice. Cook times adjusted by 2-3 minutes, peppers get a double char for more crunch.
Prep:
25 min
Cook:
22 min
Total:
47 min
Servings:
4 servings
#gluten-free
#dairy-free
#healthy
#quick meal
#grilling
Grilled meat, fire-charred peppers, and garlicky greens come together, but here you swap in chipotle heat and shallots for a smoky, sharp twist. Bell peppers get a double char and a quick blanch to soften, not wilt. Steak gets an extra minute or two per side and resting time extended for juiciness. Instead of the usual rice, try quinoa steaming on the side. The outcome? Sharp smoky-pepper notes with tender beef. No fuss gluten-free, dairy-free, nut-free, egg-free stuff. Quick pan toss of broccoli and aromatics finishes the dish. Simple but packed with texture contrasts and strong flavors. Minimal oil, bold taste. Eat hot.
Ingredients
- 3 yellow bell peppers halved and seeded
- 3 orange bell peppers halved and seeded
- 4 flank steaks around 150 grams each
- 40 ml olive oil
- 2 shallots finely diced
- 1 head broccoli cut into florets and blanched
- 8 grams chipotle chili powder
- Salt and black pepper
About the ingredients
Using yellow and orange peppers instead of red lightens the overall sweetness and adds mellow brightness. Blanching peppers after first char removes some bitterness but keeps that grilled crunch intact – gives meat a sweet balance. Shallots soften slower than garlic, add subtle sweetness and aromatic layers unlike garlic’s pungency. Chipotle powder replaces harissa’s fermented spice with smoky heat, a kitchen-friendly twist if harissa is hard to find. Olive oil reduced slightly to avoid greasiness because all components get tossed with it. Steak weight lowered from 170g to 150g per portion to balance with veggies and accommodate side grains like quinoa. Keep salt and pepper simple; too much dilutes spicy chipotle flavor.
Method
- Heat grill or grill pan on high heat. Oil grates lightly.
- Brush peppers and beef with 20 ml olive oil each. Grill peppers 4-6 minutes a side till deeply charred. Put in covered container 15 minutes. Peel skin off and dice.
- Char peppers quickly again on grill for 1-2 minutes each side for crispness.
- Grill steaks 6 minutes per side for medium rare, or longer as wanted. Rest meat on plate 6 minutes.
- In skillet on medium heat, soften shallots in remaining 20 ml olive oil 3 minutes.
- Add blanched broccoli and cook with shallots 3 minutes stirring often.
- Mix in chopped peppers and chipotle chili powder. Season with salt and pepper to taste. Heat through 2 minutes.
- Slice steak thinly across the grain.
- Serve beef slices topped with the broccoli-pepper stir. Accompany with steamed quinoa or couscous.
Cooking tips
Start by preheating grill or pan on high for clear grill marks and charring flavor. Oil grates lightly to prevent sticking. Brush peppers and meat separately with oil for even cooking. Char peppers for a few minutes per side until blackened, then trap heat and steam in a covered container to loosen skins. Remove skins and dice. Give the peppers a final brief char to add crisp texture. Grill steaks 6 minutes per side medium-rare, adjusting with thickness. Rest meat on plate 6 minutes to redistribute juices. Meanwhile, soften shallots gently in a skillet with remaining oil, careful not to burn. Add blanched broccoli. Toss to coat and warm through. Add diced peppers and chipotle chili, toss again so flavors mingle. Season sparingly with salt and pepper. Slice steak across the grain thinly to optimize tenderness. Serve beef on plates topped with broccoli-pepper mix. Accompany with quinoa or couscous steamed separately as side grains soak up oils and juices.
Chef's notes
- 💡 Preheat your grill. High heat is key. This gets those perfect marinade marks on both steak and peppers. Be patient. Oil your grill grates lightly, avoid sticking.
- 💡 Char peppers first. Skin gets smoky and adds depth. Steam them afterward. Blackened skins peel off easily. They get a second char—short bursts for crunch.
- 💡 Steak timing matters. 6 minutes per side for medium rare. Adjust based on thickness. Rest for 6 minutes. Juices settle. Makes for tender slices across the grain.
- 💡 Shallots soften differently than garlic. Add them before broccoli. Keeps the sweet factor while coating veggies. Toss to blend flavors and heat thoroughly.
- 💡 For sides, consider quinoa or couscous. Absorb flavors well. Complex carbs that lighten up the dish. They're versatile. Also gluten-free options that still fill.
Common questions
How to avoid overcooked steak?
Use an instant-read thermometer. Check internal temp. Aim for 130°F for medium rare. Rest before slicing.
Can I use different veggies?
Sure, carrots or snap peas work. But adjust cooking times. Avoid overcooking. Keep crunch in mind. Think balance.
What if peppers are too bitter?
Blanch them after charring. Softens flavor. Keeps it sweet. If bitter persists, mix in a bit of honey. Tame it.
How to store leftovers?
Refrigerate in airtight container. Use within 3 days. Reheat gently. Avoid microwave. Try light pan reheating to retain texture.
