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Grilled Steak Tips Wrapped in Fire Roasted Peppers and French Onion Dip
This dish is filled with flavor, from fire roasted peppers to a french onion dip — perfect for an indulgent appetizer.
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Ingredients
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5 lb. flank steak
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5 large red bell peppers
Bell Pepper Marinade
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1 bunch thyme
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3 cloves of garlic, crushed
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1 bay leaf
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4 oz. extra-virgin olive oil
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red wine vinegar
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salt and pepper
French Onion Dip
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1 container whole fat Greek plain yogurt
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1 pkg. French onion dip
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1 bunch thyme, minced
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1 lemon, fresh squeezed
1 Food Prep
We’re keeping it simple here, simply season your flank steak with salt and pepper then jump down to your grill prep!
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- Bell Peppers
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Grill your bell peppers on all sides, making sure the skin is blistered and blackened. Once blackened, add your bell peppers to a plastic bag and allow them to steam for 30 minutes.
- After 30 minutes, remove your peppers from the bag and use a dry paper towel to rub the burnt skin off the peppers. Then, slice your peppers into 1” strips.
Add your peppers to a small bowl with your bell pepper marinade and allow them to marinate for 1 hour, or up to 48 hours in the fridge.
- Steak
Place your steak on the grate and cook it until it reaches your desired internal temperature. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
Then, remove your steak from the grill and allow it to rest for at least 10 minutes before slicing thinly across the grain.
Pair up 1 slice of steak with 1 slice of roasted pepper and roll it into a spiral, using a toothpick to hold in place.
- French Onion Dip
- Mix together your dip ingredients until well-combined.
- On your serving plate, smear your dip on the plate as a bottom layer. Arrange your steak and peppers rolls onto the plate and drizzle with your residual marinade and steak drippings.
** Cooking times are approximate and based on a 1” steak, including sear time.
Recipe created by Jean-Paul Bourgeois on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
