Dinner
Sheet Pan Steak & Blistered Peppers
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Servings
- 4
Pan-searing steak on a Tuesday means a smoke alarm and a kitchen that smells like a steakhouse until Thursday. The broiler gives you the same char from above, with the exhaust hood doing the work.
Flank or skirt steak is the right cut here — thin, fast, and full-flavored, as long as you slice it against the grain. That single cut direction is the difference between tender and chewy.
The herb yogurt is not a garnish. It is the acid that keeps 45 grams of protein from feeling heavy.
“The broiler is a grill that lives in your kitchen. Use it more.”
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Ingredients
Serves 4Instructions
- 1
Preheat the broiler
Set a rack 5 inches from the broiler element and preheat on high for 5 full minutes with the empty sheet pan inside.
- 2
Season everything
Pat the steak dry and rub with 1 tablespoon oil, salt, pepper, and coriander. Toss the peppers and onion with the remaining oil.
- 3
Broil the vegetables
Spread the peppers and onion on the hot pan and broil 5 minutes until the edges blacken in spots.
- 4
Add the steak
Push the vegetables aside, lay the steak in the center, and broil 4 minutes per side for medium-rare (130°F).
- 5
Rest, sauce, slice
Rest the steak 5 minutes while you stir the yogurt, herbs, garlic, and lemon together. Slice thinly against the grain and serve over the peppers with the sauce.
Chef's tips
Preheat the pan too
A cold sheet pan under the broiler steams the first two minutes away. Heating it empty gives you contact sear from below.
Find the grain before cooking
Once it's browned the muscle lines are hard to read. Note the direction raw, then slice across it.
Rest exactly five minutes
Less and the juice runs onto the board; much more and the outside goes cool while the peppers wilt.
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Storage & reheating
Store sliced steak and peppers together for three days; keep the herb yogurt in its own container, where it lasts four. Reheat gently — 60 seconds in the microwave at half power, or 90 seconds in a hot skillet. Steak past medium-rare reheats poorly, so slightly undercook any portion you plan to save. Freezing cooked steak is not worth it.
Frequently asked
What if I don't have flank steak?
Skirt, hanger, or flat-iron all work on the same timing. Sirloin is fine but cut it into 1-inch strips first, since it doesn't broil evenly as a whole piece.
My broiler runs hot — what should I change?
Drop the rack to 6 inches and check at 3 minutes per side. Broiler output varies more between ovens than any other setting.
Can I cook this on a grill instead?
Yes, direct high heat, same times. Put the peppers in a grill basket so they don't fall through.
How do I make it dairy-free?
Swap the yogurt for tahini thinned with lemon and water, plus the same herbs. You lose about 5 grams of protein per serving.
Nora Callahan develops every recipe on this site and cooks each one at least three times before publishing — once to write it, once to time it, once to make sure someone else can follow it.
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