Grilled Rib-Eye Steaks with Roasted Peppers
4.1
(11)
Uncork a Gamay Beaujolais to go with this menu, or here’s a nice alcohol-free alternative: cranberry juice and sparkling water with a spritz of fresh lime juice. Serve grilled slices of French bread or the Baked Baguette with Lemon-Garlic Butter to soak up the rich juices from the steaks and peppers.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 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.
Step 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.)
Step 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.
Step 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.
