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Grilled Steaks with Peppers and Onions

This colorful and tasty recipe is easy to put together--marinate the steaks, cook the onions and peppers, grill the steaks, and serve! The garnish of crumbled blue or feta cheese and chopped fresh herbs makes the dish!


  • 6 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 6 garlic cloves, minced, divided
  • 3 pounds top sirloin steaks, 1 inch thick (or substitute flank steak or tri-tip roast)
  • 2 medium red onions, sliced
  • 3 medium bell peppers, seeded and sliced
  • 2 teaspoons Glace de Viande Gold® dissolved in 1 cup hot water
  • Salt and ground black pepper
  • 6 tablespoons crumbled blue cheese or feta cheese, or more to taste
  • 3 tablespoons chopped fresh herbs, such as basil, rosemary, thyme, or parsley


  1. In a small bowl, combine 5 tablespoons of the oil, the vinegar, and half the garlic. Put the steaks in a zipper-lock plastic bag or a baking dish and pour the oil/vinegar mixture over them, turning as needed to coat the steaks.  Seal the bag (or cover the baking dish) and marinate 30 minutes at room temperature or refrigerate up to 3 hours.
  2. Heat the remaining tablespoon of oil in a large skillet over medium heat.  Add the onions and peppers and cook until the onion is translucent, about 5 minutes. Add the remaining garlic and cook another minute.
  3. Add the diluted Glace de Viande Gold®, increase the heat to medium-high, and cook until the vegetables are tender and the liquid thickens slightly, about 5 minutes.  Season with salt and pepper. Set aside.
  4. Preheat the grill on high heat. Remove the steaks from the marinade. Pat them dry and sprinkle with salt and pepper. Grill the steaks to the desired degree of doneness, about 5 minutes per side for rare. Transfer the steaks to a cutting board and let them stand for 5 minutes.
  5. Bring the vegetables back to a simmer. Slice the steaks and serve them topped with the vegetables and pan juices, cheese, and herbs.

Additional Tips

Wine Pairing:Zinfandel or Rhone red wine

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Classic French Stocks and Sauces