Grilled Steak and Peppers Vinaigrette

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This sophisticated high-protein dish brings together tender sirloin flap steaks and a vibrant charred pepper vinaigrette for a lunch or dinner that is as nutritious as it is flavourful. The steaks are perfectly grilled and rested to ensure a succulent texture, while the peppers provide a delightful crunch and smoky depth. By pairing the meat with butter-braised leeks instead of traditional potatoes, the dish remains light yet deeply satisfying, making it an excellent choice for those following a low-carb or protein-focused diet.

Preparing the leeks in a savoury broth allows them to soften into a silky, sweet base that complements the richness of the beef. The addition of a sharp Dijon mustard and red-wine vinegar dressing cuts through the savoury notes, providing a balanced finish. This homemade meal is ideal for a weekend treat or a healthy midweek dinner, offering a restaurant-quality experience from the comfort of your own kitchen. Serve it exactly as is for a clean, colourful, and seasonal plate.

Ingredients for Grilled Steak and Peppers Vinaigrette

1 large bunch leeks (2 to 1.4kg
white and pale green parts only)
2 cucharadas de mantequilla sin sal
Caldo de pollo con menos sodio de 425 ml
1 hoja de laurel turco o 1/2 hoja de laurel de California
3 ramitas de tomillo
900g sirloin flap steaks
2 tablespoons plus 2 teaspoons olive oil, divided
4 Cubanelle peppers (Italian green frying peppers)
2 cucharadas de vinagre de vino tinto
2 cucharadas de mostaza de Dijon
80ml de aceite de oliva virgen extra
Equipment: a large (2-burner) grill pan

How to make Grilled Steak and Peppers Vinaigrette

Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 1925ml , then wash.

Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes. Uncover and boil until liquid has reduced to about 2 tablespoons . Discard bay leaf and thyme.

Meanwhile, heat grill pan over medium-high heat until hot.

Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 15 minutes.

Meanwhile, halve and seed peppers and toss with remaining 2 teaspoons olive oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces.

Whisk together vinegar, mustard, 1/4 teaspoons salt, and 1/8 teaspoons pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers.

Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.