Grass-Fed Beef Steak with Charred Peppers

Quick Summary

A high-protein, gluten-free dinner featuring grass-fed beef seared to perfection alongside smoky, blistered bell peppers. Ready in under 30 minutes with minimal cleanup.

Ingredients

Preparation

1. 1. Bring the steaks to room temperature for 20 minutes before cooking. Pat them dry with paper towels to ensure a crisp sear.
2. 2. Slice peppers into wide strips. Heat a cast-iron skillet over medium-high heat with half the oil. Char the peppers until soft and lightly blackened, about 6 minutes. Remove and set aside.
3. 3. Increase heat to high. Add remaining oil to the pan. Season steaks generously with salt and pepper. Sear for 3-4 minutes per side for medium-rare.
4. 4. In the final minute, add butter, garlic, and rosemary to the pan. Baste the steaks with the melting butter.
5. 5. Remove steaks to a board. Let them rest for 5-8 minutes before slicing against the grain. Serve with the warm charred peppers.

Nutrition Snapshot

Nutrient	Amount
Calories	450
Protein	42g
Fat	28g
Carbs	8g

Frequently Asked Questions

Can I use a different cut of beef?

Yes, New York strip or filet mignon work beautifully with this method. Adjust timing slightly based on the thickness of the cut.

Why choose grass-fed beef?

Grass-fed beef typically contains higher levels of Omega-3 fatty acids and a cleaner flavor profile compared to grain-finished alternatives.

How do I know the steak is done?

For medium-rare, use an instant-read thermometer. Aim for 130°F (54°C) after resting.