Grilled Rib-Eye Steaks with Roasted Peppers
Juicy rib-eye steaks marinated in herbs and anchovies, grilled to perfection and served with a colorful medley of roasted bell peppers. A restaurant-quality main dish that combines the robust flavors of beef with sweet, tender peppers.
Ingredients
- •⅔ cup olive oil
- •2 tablespoons fresh thyme
- •2 tablespoons fresh savory
- •4 teaspoons anchovy fillets
- •4 pieces rib-eye steaks
- •3 whole red bell peppers
- •3 whole yellow bell peppers
- •2 whole green bell peppers
- •4 cloves garlic
- •2 tablespoons fresh parsley
Cooking Instructions
- 1.
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.
60 min
- 2.
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.)
30 min
- 3.
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.
17 min
- 4.
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.
5 min
