Grilled Steak and Mixed Peppers
['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']
Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
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.
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.
Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.
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