Ingredients

• 3 (1"–1 1/2"-thick) strip steaks (about 2 1/2 lb. total), patted dry
• 2 1/2 tsp. kosher salt, divided
• 2 1/4 tsp. freshly ground black pepper, divided, plus more
• 2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
• 1 lb. mini sweet mixed peppers
• 6 oz. shishito peppers
• Flaky sea salt

Instructions

1. Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
2. Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6–8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
3. Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
4. Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.