Active Time

　　25 minutes

　　Total Time

　　1 hour, 35 minutes

　　Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.

　　

Ingredients

4–6 servings

　　3 (1"–1 1/2"-thick) strip steaks (about 2 1/2 lb. total), patted dry

　　2 1/2 tsp. kosher salt, divided

　　2 1/4 tsp. freshly ground black pepper, divided, plus more

　　2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling

　　1 lb. mini sweet mixed peppers

　　6 oz. shishito peppers

　　Flaky sea salt

　　

Step 1

Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.

　　

Step 2

Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6–8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.

　　

Step 3

Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.

　　

Step 4

Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.