Grilled Rib-Eye Steaks with Roasted Peppers

Name: Grilled Rib-Eye Steaks with Roasted Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 teaspoons mashed anchovy fillets; 2 Tbsps minced fresh savory or 2 teaspoons dried; 2 Tbsps minced fresh parsley; 2 Tbsps minced fresh thyme; 4 garlic cloves, minced; 2 green bell peppers; 158 milliliters olive oil; 3 red bell peppers; 2 kilograms rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat; 3 yellow bell peppers

Grilled Rib-Eye Steaks with Roasted Peppers might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, and primal recipe has 619 calories, 42g of protein, and 47g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have bell peppers, bell peppers, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend.

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Anchovies

Thyme

Cooking Oil

Equipment you will use

Whisk

Add steaks; turn to coat.

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Steak

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.

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Peppers

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Broiler

Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend.

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Anchovies

Garlic

Cooking Oil

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Bowl

Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)

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Salt And Pepper

Peppers

Prepare barbecue (medium-high heat).

Remove steaks from marinade; pat dry.

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Marinade

Steak

Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.

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Salt And Pepper

Steak

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Grill

Transfer to cutting board.

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Cutting Board

Let stand 5 minutes.

Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat.

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Peppers

Steak

Meat

Pour any juices from cutting board over peppers.

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Peppers

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Cutting Board

Sprinkle with parsley and serve.

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Parsley

Equipment

Ingredients

Servings:

4teaspoons

mashed anchovy fillets 2Tbsps

minced fresh savory or 2 teaspoons dried 2Tbsps

minced fresh parsley 2Tbsps

minced fresh thyme 4

garlic cloves, minced 2

green bell peppers 158milliliters

olive oil 3

red bell peppers 2kilograms

rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat 3

yellow bell peppers

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Maddalena Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.