Juicy Grilled Pepper Steak Recipe

No more dry, tough pepper steak! This method yields moist, flavorful, tender pepper steak every time.

Pepper steak was one of the first “fancier” meals I attempted after getting married — by fancier I mean something beyond the usual roasted chicken or meat sauce. For years, though, every attempt left the beef tough and chewy. I tried recipes from friends, cookbooks, and even pre-marinated store versions. I experimented with cornstarch coatings, long braises, quick sears, baking and frying. Nothing consistently produced the tender, juicy result I wanted. Eventually I stopped making it altogether, convinced pepper steak simply wouldn’t turn out well in my kitchen.

Then someone told me the secret: stop buying pre-sliced “pepper steak” from the butcher. Those pre-sliced packages often use a tougher cut intended for slow cooking, and no amount of technique would transform it into tender slices. Instead, buy a whole, good-quality piece of beef and slice it yourself after cooking. That change alone made a dramatic difference.

I began buying a London broil, grilling it whole, allowing it to rest, and then slicing it very thin against the grain. The difference was night and day. The meat was tender, juicy, and much more pleasant to eat. From that point on, pepper steak became one of my favorite weeknight meals and a go-to whenever I wanted something simple yet satisfying.

Using a sharp, sturdy knife is important when slicing the cooked meat. A good butcher’s knife or slicing knife makes it much easier to cut very thin pieces, which helps with tenderness and texture.

This recipe is written for the grill because I find grilling adds a rich, lightly charred flavor that complements the peppers and onions. If you prefer not to grill or it’s too cold, you can achieve similar results with a heavy skillet or a grill pan on the stovetop; the key is to cook the meat briefly at a relatively high heat, then let it rest before slicing. If you do cook indoors, finish the assembled dish in the oven as directed below to thicken the sauce and bring the flavors together.

I used to be indifferent to peppers, but my daughter loves them and has become our household salad expert. Her enthusiasm got me more excited about adding peppers into meals. Peppers add bright color, a pleasant crunch if not overcooked, and a fresh flavor that pairs beautifully with the savory beef in this dish.

I always serve this pepper steak over rice. A simple oven-baked rice, cooked until fluffy, makes a perfect bed for the saucy meat and peppers and soaks up the juices nicely.

Succulent Pepper Steak

Tired of tough pepper steak? Slicing the meat yourself after cooking is the key to a moist, tender, and flavorful result.

Ingredients

2 lbs. London broil (approx.)
2 tsp soy sauce, divided
Salt and pepper, to taste
2 tablespoons oil
1 medium onion, sliced thin
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1 green pepper, sliced into strips
1 orange pepper, sliced into strips
3 cloves garlic, sliced
¼ cup water
2 tsp cornstarch

Instructions

Drizzle the London broil with about 1 teaspoon of soy sauce and season generously with salt and freshly ground black pepper. Rub the seasoning into the meat and let it marinate for about 30 minutes at room temperature or up to a few hours in the refrigerator if you prefer.
While the meat marinates, heat the oil in a large frying pan over medium heat. Add the sliced onion and sauté until softened and beginning to brown, about 8–10 minutes. Add the sliced peppers and garlic and sauté briefly, 3–5 minutes, just until the peppers are slightly tender but still retain some bite. You want the vegetables to stay crisp rather than become mushy.
Remove the pan from the heat and transfer the cooked onions, peppers, and garlic into a 9×13-inch baking dish or a similarly sized ovenproof pan. Set aside.
Preheat a grill or a heavy grill pan to medium-high. Add the marinated London broil and grill for about 4–6 minutes per side, depending on thickness. Aim for medium-rare to medium; it is okay if the center is slightly rare since the meat will continue to cook when combined with the vegetables.
Transfer the grilled meat to a cutting board and allow it to rest for about 10 minutes. Resting lets the juices redistribute and makes slicing easier. Using a sharp knife, slice the meat very thinly across the grain into bite-sized strips. Add the sliced meat to the pan with the pepper and onion mixture.
Whisk together the remaining 1 teaspoon of soy sauce, the water, and the cornstarch to form a smooth slurry. Pour this mixture over the meat and vegetables and gently toss to coat evenly. The slurry will thicken into a glossy sauce as it cooks.
Place the baking dish back on the grill or into a covered grill pan, uncovered if using a grill, and close the grill lid. Cook for about 8–10 minutes to allow the sauce to thicken and the flavors to meld. Stir once or twice to coat everything evenly.
Variation: If you are cooking indoors or prefer the oven, preheat the oven to 350°F (175°C) and bake the assembled dish, uncovered, for about 12–15 minutes until the sauce has thickened and the meat is heated through.
Serve the pepper steak warm over a bed of rice, allowing the rice to soak up the savory sauce. Leftovers keep well and can be reheated gently on the stovetop.

Recipe by Faigy Murray