Steak Topped With Peppers and Onions

“We really enjoyed this steak -- and it was also a great way to use up the Thai chili sauce I had in the fridge. We served this with baked potatoes and salad. Recipe source: Bon Appetit (November 2008)”

Ingredients Nutrition

  • 2 tablespoons Thai sweet chili sauce (if you don't have Asian chili sauce, I am sure other chili sauce or even salsa will work)
  • 1 12 tablespoons soy sauce
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons gingerroot, grated
  • 2 (10 ounce) New York strip steaks
  • 1 12 tablespoons vegetable oil
  • 2 bell peppers, cut into 1/2 inch thick strips (I used one red and 1 green)
  • 4 green onions, chopped
  • 12 cup cilantro, chopped


  1. Preheat oven to 375-degrees F.
  2. In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger); add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
  3. In an oven-proof skillet (I used my heavy cast iron skillet), heat 1/2 tablespoon of the vegetable oil over medium high heat.
  4. Scrape marinade off of steaks (reserving it in the bowl) and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board - let rest 10 minutes.
  5. Meanwhile, in another skillet heat remaining oil (1 tablespoon) over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes). Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
  6. Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.

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