Grilled Steak with Sweet Peppers

1. Create Marinade

In a shallow glass baking pan, mix together ¼ cup of soy sauce, ¼ cup of olive oil, 2 tablespoons of honey, the minced shallots, 1.5 tablespoons of rosemary, 0.5 teaspoon of salt, and a good amount of freshly ground black pepper. Place the steak in the marinade, ensuring it is well-coated, and let it sit while you prepare the vegetables.

2. Preheat Grill

Preheat your grill to high heat for direct-heat cooking.

3. Sauté Vegetables

In a large nonstick frying pan, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced red and yellow bell peppers, poblano chile, and red onion. Season with a pinch of salt and freshly ground black pepper. Sauté the vegetables for about 8 minutes until they are tender.

4. Add Seasoning to Vegetables

Add the remaining 1 tablespoon of rosemary, 0.5 teaspoon of red pepper flakes, and 2 tablespoons of sherry or balsamic vinegar to the pan. Cook for an additional 30 seconds, allowing the vinegar to be absorbed and the vegetables to be well-coated.

5. Grill Steak

Remove the steak from the marinade and place it on the preheated grill. Cook for about 4 minutes on each side for medium-rare. Let the steak rest for 5 minutes.

6. Warm Pepper Mixture

Briefly rewarm the pepper mixture over low heat if it has cooled.

7. Slice and Serve

Slice the steak against the grain into thin strips. Divide the warm pepper mixture among four plates and arrange the steak slices on top.