This recipe is built around a simple idea: a white plate piled with sliced, rested steak and smoky charred vegetables, while the cutting board still holds the remaining meat and the marinade that made it sing. It is the kind of dinner that looks like a restaurant plate but comes together on one grill and one board.
Advertisements1
The steak marinates in a punchy mix of olive oil, balsamic, garlic, and smoked paprika while the peppers and onions get a quick toss in the same bowl, so nothing goes to waste and the flavors stay connected. Slicing against the grain is the single most important step for tender bites.
Serve it hot off the grill with flaky salt and a squeeze of lemon, or let it cool slightly and pile it onto a platter for a crowd. Either way, the cutting board of meat and charred vegetables is the centerpiece.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) sirloin steak, about 1 inch thick
Look for steaks with good marbling and a uniform thickness so they cook evenly. Substitute flank steak or tri-tip, but reduce the grill time by 2 to 3 minutes for thinner cuts.
1/4 cup (60ml) extra-virgin olive oil
Use a fruity olive oil since it carries the marinade flavor. Avocado oil works as a high-heat substitute if you plan to grill above 500F.
3 tbsp (45ml) balsamic vinegar
Choose a balsamic that is syrupy but not glaze-thick. Red wine vinegar plus 1 teaspoon honey is a solid swap.
4 garlic cloves, minced
Fresh garlic gives the sharpest bite; jarred minced garlic is fine in a pinch but use 1 teaspoon more.
2 tsp smoked paprika
Smoked paprika adds the charred flavor even before grilling. Sweet paprika plus a pinch of chipotle powder mimics it.
1 1/2 tsp kosher salt, plus more for finishing
Diamond Crystal kosher salt is less dense than table salt, so measure by weight if using another brand. Flaky sea salt is best for finishing.
1 tsp freshly ground black pepper
Grind fresh for the best aroma. White pepper is a milder substitute if you dislike black pepper's heat.
2 large bell peppers (red and yellow), cut into 1-inch strips
Red and yellow peppers are sweeter than green. Poblano strips are a great smoky substitute.
1 large red onion, cut into 1/2-inch wedges
Keep the root end intact so the wedges hold together on the grill. Shallots can substitute but grill 3 minutes less.
1 lemon, halved
Grill the lemon cut-side down for a smoky juice. Lime works just as well for a sharper finish.
Tips & Tricks
Slice against the grain
look for the lines running across the steak and cut perpendicular to them, which shortens the muscle fibers and keeps each bite tender.
Do not crowd the grill
give the peppers and onions space so they char rather than steam, working in two batches if needed.
- Pat the steak completely dry before grilling: surface moisture steams the meat instead of searing it, so blot with paper towels right before it hits the grates.
- Rest the steak on the cutting board, not a plate: the board catches the juices, and you can pour them back over the sliced meat for extra flavor.
Pro Tips
Step-by-Step Instructions
1. Marinate the steak
Whisk olive oil, balsamic, garlic, smoked paprika, 1 1/2 teaspoons salt, and pepper in a large bowl. Add the steak, turn to coat, and let sit at room temperature for 20 minutes while you prep the vegetables.
2. Toss the vegetables
Add the pepper strips and onion wedges to a second bowl and drizzle with 1 tablespoon of the marinade from the steak bowl, tossing to coat lightly.
3. Heat the grill
Preheat a gas grill to 450F (230C) with the lid closed for 10 minutes, or prepare a charcoal grill for medium-high heat. Clean and oil the grates with an oiled paper towel.
4. Grill the steak
Place the steak on the grates and grill 5 to 6 minutes per side for medium-rare, until the internal temperature reads 130F (54C) and the crust is deeply browned. Move to a cutting board and rest 10 minutes.
5. Char the vegetables
Grill the peppers and onions in a single layer for 4 to 5 minutes per side at 450F (230C), until the edges are blistered and softened, then transfer to a bowl.
6. Grill the lemon
Place the lemon halves cut-side down on the grates for 3 minutes, until lightly charred and juicy.
7. Slice and plate
Slice the rested steak against the grain into 1/2-inch strips, then fan the slices over a white plate alongside the charred vegetables. Spoon any board juices over the top.
8. Finish and serve
Squeeze the grilled lemon over the steak, sprinkle with flaky salt, and serve immediately while the vegetables are still warm.
Delicious Variations
Mexican Street Style
Swap smoked paprika for chili powder, add 1 teaspoon cumin to the marinade, and finish with cilantro and crumbled cotija.
Herb Butter Finish
Top the sliced steak with a spoonful of garlic-herb compound butter instead of lemon for a richer plate.
Sheet-Pan Version
Roast the vegetables at 425F (220C) for 20 minutes and sear the steak in a cast-iron skillet for 4 minutes per side.
How to Store Grilled Steak & Charred Vegetable Plate with Cutting Board Marinade
Refrigerator
Store steak and vegetables in separate airtight containers for up to 3 days; keep the juices in a small jar to re-moisten when reheating.
Freezer
Freeze sliced steak in a freezer bag with the juices for up to 2 months; vegetables freeze less well but can be frozen for 1 month.
Reheating
Reheat gently in a 300F (150C) oven for 8 to 10 minutes, or sear sliced steak in a hot skillet for 60 seconds per side to avoid overcooking.
Frequently Asked Questions
Q: How do I know when the steak is done without a thermometer?
The steak is medium-rare when it feels springy but firm, similar to the base of your thumb when your index finger touches it. For accuracy, a thermometer inserted into the thickest part should read 130F (54C) for medium-rare.
Q: Can I marinate the steak overnight?
Yes, you can marinate it covered in the fridge for up to 24 hours, which deepens the flavor. Because the marinade contains acid from the balsamic, do not exceed 24 hours or the surface texture becomes mushy.
Q: What is the best cut of steak for grilling and slicing?
Sirloin, flank, and tri-tip are the best choices because they are flavorful and slice cleanly against the grain. Ribeye works too but is fattier and benefits from a slightly longer rest.
Q: Can I make this recipe without a grill?
Yes, a cast-iron skillet over high heat works well: sear the steak 4 minutes per side and char the vegetables in batches for 3 to 4 minutes. Finish the lemon cut-side down in the same pan.
Q: How long should steak rest before slicing?
Rest the steak for at least 10 minutes before slicing so the juices redistribute. Cutting early lets those juices run onto the board instead of staying in the meat.
Give this grilled steak and charred vegetable plate a try tonight, and let the cutting board of meat and peppers become your new favorite centerpiece. Rate the recipe and tell me how you finished your plate.
Grilled Steak & Charred Vegetable Plate with Cutting Board Marinade
Grilled Steak & Charred Vegetable Plate pairs juicy marinated sirloin with blistered peppers and onions for a bold, protein-packed dinner.
🧂 Ingredients
- 2 lb (900g) sirloin steak, about 1 inch thick
- 1/4 cup (60ml) extra-virgin olive oil
- 3 tbsp (45ml) balsamic vinegar
- 4 garlic cloves, minced
- 2 tsp smoked paprika
- 1 1/2 tsp kosher salt, plus more for finishing
- 1 tsp freshly ground black pepper
- 2 large bell peppers (red and yellow), cut into 1-inch strips
- 1 large red onion, cut into 1/2-inch wedges
- 1 lemon, halved
📋 Instructions
- 1Marinate the steak — Whisk olive oil, balsamic, garlic, smoked paprika, 1 1/2 teaspoons salt, and pepper in a large bowl. Add the steak, turn to coat, and let sit at room temperature for 20 minutes while you prep the vegetables.
- 2Toss the vegetables — Add the pepper strips and onion wedges to a second bowl and drizzle with 1 tablespoon of the marinade from the steak bowl, tossing to coat lightly.
- 3Heat the grill — Preheat a gas grill to 450F (230C) with the lid closed for 10 minutes, or prepare a charcoal grill for medium-high heat. Clean and oil the grates with an oiled paper towel.
- 4Grill the steak — Place the steak on the grates and grill 5 to 6 minutes per side for medium-rare, until the internal temperature reads 130F (54C) and the crust is deeply browned. Move to a cutting board and rest 10 minutes.
- 5Char the vegetables — Grill the peppers and onions in a single layer for 4 to 5 minutes per side at 450F (230C), until the edges are blistered and softened, then transfer to a bowl.
- 6Grill the lemon — Place the lemon halves cut-side down on the grates for 3 minutes, until lightly charred and juicy.
- 7Slice and plate — Slice the rested steak against the grain into 1/2-inch strips, then fan the slices over a white plate alongside the charred vegetables. Spoon any board juices over the top.
- 8Finish and serve — Squeeze the grilled lemon over the steak, sprinkle with flaky salt, and serve immediately while the vegetables are still warm.
