Spicy Grilled Steak

Dan and I felt like we were in one of those heat challenges during Man vs. Food with this recipe.  He made one jalapeno to go with the red bell peppers.  We both made a valiant effort to eat the jalapeno with the steak, but it overpowered the already spicy steak.  The recipe called for sour cream and that would have helped with the spice.  Even better, the recipe took like 20 minutes. 
Spanish-Styled Grilled Steak
  • 1 jalapeno
  • 1 red bell pepper
  • 1 16  oz beef top loin steaks
  • salt and pepper
  • smoked paprika
  • olive oil
  • 1 clove garlic
  • 1 lemon
Heat grill pan on high heat. Halve and seed the jalapeno and bell pepper.  Season steak liberally with salt, pepper and paprika and drizzle with olive oil.

Place the steak in the grill pan with jalapeno and pepper.  The steak shouldn’t take more than 5-8 minutes total.  When you get halfway through take the garlic clove and rub it over the charred side of the steak.  Flip the peppers over at the same time.
When the steak is finished, let it rest on a plate for 5 minutes, continue to cook the peppers for about 2 minutes.  Squeeze the juice from half of a lemon over the steak.

Nutritionals (Serves 4): Cals: 269, Fat: 12, Carb: 2.5, Protein: 35.