Shoyu Steak & Peppers

Shoyu Steak & Peppers

It’s summertime, which means it’s time to fire up the grill! I love grilling everything from ribeye steaks, corn, and pineapple. While I try not to eat too much red meat, I do like to indulge in a juicy steak once in a while. Nothing beats the taste and smell of steak on the grill. When I was a kid, I remember I’d take afternoon naps in the summer and wake up to the smell of my dad grilling steaks for dinner, which is actually the best way to wake up!

There is a lot of information online about how long steaks should be marinated. Pro tip: leaving meat in marinade for too long can actually make your steaks mushy since the acids break down surface-level proteins. Since this marinade uses lemon juice, which is acidic, I recommend only marinating the meat for just a few hours.

Whenever I make a meat entree, I like to compliment the meal with a vegetable. The peppers & onions add a sweet and spicy flavor to the tender steaks & add color to the presentation. Enjoy!

Steak and Peppers

  • Servings: 4
  • Difficulty: easy
  • Print

Author: Pasta Ragazza


4 12 oz ribeye steaks
1/3 cup soy sauce
1/4 cup olive oil
1/2 lemon
2 tablespoons honey
1 teaspoon garlic powder
2 red bell peppers, sliced
2 green bell peppers, sliced
1 yellow onion, sliced
2 tablespoons olive oil


Whisk soy sauce, olive oil, juice from lemon, honey, garlic powder, salt, and pepper in a small bowl. Marinate steaks in mixture for 3-5 hours.

In a pan, heat olive oil on medium heat. Add onions and cook until almost translucent. Add in peppers and cook with onions until soft. Add salt and pepper to taste. Set aside.

Heat grill. Grill steaks 2-5 minutes on each side. Plate with peppers and onions and serve immediately.

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