How to make it

  • Prepare outdoor grill for covered direct grilling over medium-high heat.
  • Crush peppercorns and fennel seeds. With hands, pat spice mixture around edges of steaks. Cover and refrigerate until ready to cook.
  • Cut each pepper lengthwise in half; discard stems and seeds. With hand, flatten each pepper half. Make sure all edges are flat.
  • Place skin side down on grill. Cover grill and cook until skins are charred and blistered, 8 to 10 minutes. Transfer peppers to bowl; cover with plate and let steam at room temperature until cool enough to handle. Reset temperature to medium.
  • Remove peppers from bowl. Peel skins and discard. Cut peppers lengthwise into 1/4-inch wide strips. Return peppers to same bowl and toss with parsley, oil, and 1/4 tsp salt.
  • Sprinkle steaks with salt to taste. Place steaks on hot grill rack over medium heat. Cover grill and cook, turning once, 8 to 10 minutes for medium-rare or until desired doneness. Serve steaks topped with peppers.

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  • magali777 10 years ago
    sounds super!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Greatness. Love everything about this recipe. You've got my 5.
    Was this review helpful? Yes Flag

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