Caveman Strip Steaks with Bell Pepper Pan-Fry and Smoky Potato SaladSteven Raichlen
Ready to break from the norm? This recipe will set your senses on fire. The strip steaks are grilled caveman-style, directly on the coals, and the potato salad is grilled indirectly, using the grill’s smoker box to add that perfect smoky flavor. Top the steaks with a spicy mix of bell peppers, poblanos, and jalapeños. For more on BUSH’S® BBQ Bootcamp™, follow along all summer on BUSH’S® Facebook page.
Caveman Strip Steaks with Bell Pepper Pan-Fry and Smoky Potato Salad
- Active Prep: 10 minutes
- Grill Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Equipment: 1-1/2 cups hardwood chips or chunks; or smoker box
For the salad:
- 2 pounds small fingerling or new potatoes, scrubbed and cut in half
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- 3/4 cup mayonnaise
- 1 can (22 ounces) BUSH’S® Smokehouse Tradition Grillin’ Beans, ¼ cup sauce
- 3 tablespoons wine vinegar, or to taste
- 2 tablespoons Dijon mustard
- 2 each scallions, trimmed and finely chopped
- 2 tablespoons capers, drained
For the steaks:
- 4 each (12-14 ounces) strip steaks (1½ inches thick)
- coarse salt (kosher or sea) and coarsely cracked black peppercorns, to taste
- 1/3 cup extra virgin olive oil
- 1 each red bell pepper, stemmed, seeded and sliced into ¼”x2”
- 1 each yellow bell pepper, stemmed, seeded and sliced into ¼”x2”
- 1 each poblano pepper, stemmed, seeded
- 2 each diced jalapeños, stemmed, seeded and diced
- 6 each scallions, trimmed, thinly sliced crosswise
- 4 each cloves garlic, peeled and thinly sliced
- 3/4 cup fresh flat-leaf parsley, coarsely chopped
- You’ll also need: 10-inch cast iron skillet; newspaper; natural bristle basting brush
FOR THE SALAD: Step 1: Set up grill for indirect grilling and preheat to medium-high.
Step 2: Place potatoes in aluminum foil pan and stir in olive oil, salt and pepper.
Step 3: Add wood chips to coals or place in gas grill’s smoker box.
Step 4: Indirect grill potatoes until browned and tender (test with a bamboo skewer), 1 hour or as needed.
Step 5: Transfer to cutting board and let cool to room temperature.
Step 6: Place mayonnaise, BUSH’S Smokehouse Tradition Grillin’ Beans sauce, vinegar, mustard, scallions and capers in large mixing bowl and whisk.
Step 7: Stir in salt and pepper to taste.
Step 8: Serve with remaining BUSH’S Smokehouse Tradition Grillin’ Beans on side.
FOR THE STEAKS: Step 1: Build charcoal fire using natural lump charcoal and rake coals into even layer, leaving front third of grill coal-free.
Step 2: When coals glow orange, fan with newspaper to blow off loose ash.
Step 3: Season steaks on both sides with salt and cracked pepper and place directly on embers, about 2 inches apart.
Step 4: Grill until cooked to taste, about 4 minutes per side for medium-rare, turning with tongs.
Step 5: Move steaks after 2 minutes on each side to cook evenly.
Step 6: Use tongs to lift steaks out of fire and shake to dislodge clinging embers.
Step 7: Brush off loose ash with basting brush and arrange steaks on platter or plates.
Step 8: Let steaks rest for 2 minutes and prepare pepper pan-fry.
Step 9: Heat olive oil in cast-iron skillet directly on embers, on gas grill side burner, or on stove.
Step 10: When oil is hot, add peppers, scallions, garlic and parsley.
Step 11: Cook over high heat until peppers and garlic are golden brown, 2 minutes.
Step 12: Pour mixture over steaks and serve.