Succulent Ribeye And Peppers Recipes

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GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS



Grilled Rib-Eye Steaks with Roasted Peppers image

Categories     Beef     Marinate     Picnic     Low Carb     Bell Pepper     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2/3 cup olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh savory or 2 teaspoons dried
4 teaspoons mashed anchovy fillets
4 14- to 16-ounce rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat
3 red bell peppers
3 yellow bell peppers
2 green bell peppers
4 garlic cloves, minced
2 tablespoons minced fresh parsley

Steps:

  • Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight.
  • Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)
  • Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes.
  • Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.

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