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Grilled Steak with Hot Chili Peppers
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Servings:
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about
scaling
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Cook Time: |
15 minutes |
Prep Time: |
25 minutes |
Cook Method: |
grilled |
Cook Temp: |
medium |
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Grilled steak is anything but ordinary when a spicy mix of hot and sweet peppers is the topper. May be frozen and halved.
Note: For those with a low tolerance for heat, substitute 1 red, yellow, or green bell pepper for the serrano and jalapeño chili peppers. When chopping chili peppers, wear rubber gloves to prevent the hot oils from getting on your hands. Use four 8- to 10-oz. rib-eye steaks that are 1 to 1 1/2 inches thick. You can substitute a yellow bell pepper for orange if desired. Kosher salt may be used in place of sea salt.
1. Preheat grill to medium heat. Remove steaks from refrigerator and let rest at room temperature while you prepare peppers.
2. Cut each pepper into thin strips. Place in a small mixing bowl and toss with 2 tsp. of the oil. Transfer peppers to a large sheet of heavy-duty foil and bring corners together to form a pouch. Peppers should not be tightly wrapped in the foil. There should be an air pocket large enough for peppers to steam while cooking. Place foil bag over direct heat on grill for 5 minutes.
3. Sprinkle salt, black pepper, and oregano over both sides of steaks. Move foil pouch of peppers to indirect heat and heat for
another 10 minutes while you grill steaks. Brush grill with remaining 1 tsp. olive oil, place steaks over direct heat, and sear on each side for 2 minutes. Move steaks to indirect heat and cook for another 5 to 7 minutes for medium-rare. Arrange steaks on a serving platter.
4. Remove foil bag from grill. Open slowly, being careful to avoid escaping steam. Pour peppers over steaks and serve.
Recipe courtesy of Hannaford fresh Magazine May June 09.
Nutrition Facts |
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Serving Size
(209g
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Servings Per Container
4
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| Amount Per Serving |
| Calories 489 |
Calories from Fat 287 |
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% Daily Value * |
| Total Fat 31.9g |
50% |
| Saturated Fat 12g |
58% |
| Trans Fat 0g |
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| Cholesterol 214mg |
71% |
| Sodium 469mg |
20% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 1g |
3% |
| Sugars 1g |
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| Protein 45g |
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| Vitamin A 20% |
Vitamin C 98% |
| Calcium 4% |
Iron 43% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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40 oz |
Bone-in ribeye or shell steaks |
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1 ea |
Fresh serrano peppers, seeded |
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1 ea |
Jalapeno pepper, seeded |
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1 ea |
Orange bell pepper, seeded |
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1 Tbs |
Olive oil |
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1 tsp |
Sea Salt, |
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1/2 tsp |
Black pepper, freshly ground |
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1/4 tsp |
Dried oregano |
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