Twelve minutes on a hot grill is all the steak needs before it rests and gets sliced across the grain. The cutting board piled with meat and the white plate waiting beside it are the whole picture of this dinner.
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The vegetables go on the same grates and pick up the same smoke, so you are not managing two pans. A spoonful of herb butter melts into the warm slices and does the work of a sauce without any stirring.
You can have everything plated in under an hour, and the leftovers slice beautifully for tomorrow's lunch. The method is forgiving, which is why it has stayed in my weeknight rotation.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) sirloin steak, about 1 1/2 inches thick
Look for good marbling and a uniform thickness so it cooks evenly. Tri-tip or thick flank steak works as a substitute, though flank needs only 4 to 5 minutes per side.
1 1/2 tsp kosher salt
Kosher salt dissolves and seasons more evenly than table salt. If you only have fine sea salt, use 1 teaspoon.
1 tsp freshly ground black pepper
Grind it just before seasoning for the strongest aroma. Pre-ground pepper loses its bite quickly.
2 large red bell peppers, quartered and seeded
Choose peppers with firm, glossy skin. Orange or yellow peppers are a sweeter substitute.
1 medium red onion, cut into 1/2-inch rounds
Keep the root end intact so the rounds hold together on the grill. Sweet onion is a milder swap.
8 oz (225g) cremini mushrooms, halved
Wipe them with a damp cloth rather than soaking them. Button mushrooms work fine if cremini are unavailable.
6 tbsp (85g) unsalted butter, softened
Let it sit at room temperature for 30 minutes so it blends smoothly. Salted butter works if you skip the extra salt.
2 tbsp fresh parsley, finely chopped
Flat-leaf parsley has more flavor than curly. Fresh tarragon or chives are good substitutes.
1 large garlic clove, grated
A microplane keeps the garlic fine so it disappears into the butter. Jarred garlic is a acceptable shortcut in a pinch.
2 tbsp olive oil
Use regular olive oil for grilling, not expensive finishing oil. Avocado oil has a higher smoke point if you prefer.
Tips & Tricks
Dry the steak before grilling
pat the surface thoroughly with paper towels so it sears instead of steaming.
Do not crowd the grates
leave an inch between pieces so the vegetables char rather than soften.
Slice against the grain
find the direction of the muscle fibers and cut across them for tender bites.
Pro Tips
Step-by-Step Instructions
1. Season and rest the steak
Pat the steak dry, then season both sides with the kosher salt and black pepper. Let it sit at room temperature for 30 minutes while you prepare the vegetables and butter.
2. Make the herb butter
Mash the softened butter with the parsley, grated garlic, and a pinch of salt until evenly combined. Spoon it onto plastic wrap, roll into a log, and chill until firm.
3. Heat the grill
Heat a gas grill to 450F (230C) with the lid closed for 10 minutes, or until the grates are hot enough that a drop of water sizzles on contact. Brush the grates clean and oil them lightly.
4. Grill the vegetables
Toss the peppers, onion, and mushrooms with the olive oil, then lay them on the grates. Cook for 8 to 10 minutes, turning once, until the edges are charred and the onion is tender at the center. Move them to a platter.
5. Grill the steak
Place the steak on the hot grates and close the lid. Cook for 5 to 6 minutes per side for medium-rare, until the crust is deep brown and an instant-read thermometer reads 130F (54C) in the thickest part.
6. Rest the steak
Transfer the steak to a cutting board and let it rest for 8 minutes. The internal temperature will climb to about 135F (57C) as the juices redistribute.
7. Slice and plate
Slice the steak thinly against the grain on the board. Arrange the slices on a warm white plate beside the charred vegetables and top each portion with a coin of herb butter.
Delicious Variations
Chimichurri steak plate
skip the herb butter and spoon a fresh parsley, garlic, and vinegar sauce over the slices.
Balsamic mushroom steak plate
drizzle the grilled mushrooms with balsamic glaze before plating for a tangy finish.
Spiced butter steak plate
blend smoked paprika and a pinch of cayenne into the butter for a warmer, smokier edge.
How to Store Grilled Steak and Charred Vegetable Plate with Herb Butter
Refrigerator
Store the steak and vegetables in separate airtight containers for up to 3 days. Keep the herb butter wrapped separately for up to 1 week.
Freezer
Freeze sliced steak in a freezer bag with the air pressed out for up to 2 months. The grilled vegetables freeze well but will soften further on thawing.
Reheating
Reheat gently in a 300F (150C) oven for 6 to 8 minutes, or sear slices in a hot pan for 30 seconds per side to avoid overcooking.
Frequently Asked Questions
Q: How do I know when the steak is done without a thermometer?
Press the center of the steak with your fingertip and compare it to the base of your thumb; medium-rare feels like a firm but springy sponge. A thermometer is still the most reliable guide at 130F (54C).
Q: Can I make this steak plate on a stovetop instead of a grill?
Yes, use a cast-iron grill pan over medium-high heat and follow the same times. Work in batches so the pan stays hot and the vegetables char instead of steam.
Q: What cut of steak works best for slicing thin?
Sirloin is the most forgiving because it is tender enough to slice thin and firm enough to grill without falling apart. Flank and skirt steak also slice well if you cut firmly against the grain.
Q: How long should steak rest before slicing?
Rest the steak for at least 8 minutes and up to 10 for a thick cut. Slicing early releases the juices onto the board instead of keeping them in the meat.
Q: Can I prepare the herb butter ahead of time?
Yes, the herb butter keeps in the fridge for up to a week or in the freezer for 3 months. Slice off coins as needed and let them soften at room temperature for a few minutes.
This week, pick up a thick sirloin and a bag of cremini mushrooms, and set aside forty-five minutes for a dinner that plates itself. Keep it simple, keep it steady.
Grilled Steak and Charred Vegetable Plate with Herb Butter
This grilled steak and charred vegetable plate pairs juicy sliced sirloin with smoky peppers and a bright herb butter for a fast, satisfying dinner.
🧂 Ingredients
- 2 lb (900g) sirloin steak, about 1 1/2 inches thick
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 large red bell peppers, quartered and seeded
- 1 medium red onion, cut into 1/2-inch rounds
- 8 oz (225g) cremini mushrooms, halved
- 6 tbsp (85g) unsalted butter, softened
- 2 tbsp fresh parsley, finely chopped
- 1 large garlic clove, grated
- 2 tbsp olive oil
📋 Instructions
- 1Season and rest the steak — Pat the steak dry, then season both sides with the kosher salt and black pepper. Let it sit at room temperature for 30 minutes while you prepare the vegetables and butter.
- 2Make the herb butter — Mash the softened butter with the parsley, grated garlic, and a pinch of salt until evenly combined. Spoon it onto plastic wrap, roll into a log, and chill until firm.
- 3Heat the grill — Heat a gas grill to 450F (230C) with the lid closed for 10 minutes, or until the grates are hot enough that a drop of water sizzles on contact. Brush the grates clean and oil them lightly.
- 4Grill the vegetables — Toss the peppers, onion, and mushrooms with the olive oil, then lay them on the grates. Cook for 8 to 10 minutes, turning once, until the edges are charred and the onion is tender at the center. Move them to a platter.
- 5Grill the steak — Place the steak on the hot grates and close the lid. Cook for 5 to 6 minutes per side for medium-rare, until the crust is deep brown and an instant-read thermometer reads 130F (54C) in the thickest part.
- 6Rest the steak — Transfer the steak to a cutting board and let it rest for 8 minutes. The internal temperature will climb to about 135F (57C) as the juices redistribute.
- 7Slice and plate — Slice the steak thinly against the grain on the board. Arrange the slices on a warm white plate beside the charred vegetables and top each portion with a coin of herb butter.
