Grilled Rib-Eye Steaks With Roasted Peppers Recipe

Name: Grilled Rib-Eye Steaks With Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup olive oil; 3 tablespoons minced fresh thyme; 2 tablespoons minced fresh savory or 2 teaspoons dried savory; 4 teaspoons mashed anchovy fillets; 4 (16 ounce) rib eye steaks, trimmed of excess fat (each about 1 1/2-inches thick); 3 red bell peppers; 3 yellow bell peppers; 2 green bell peppers; 4 garlic cloves, minced; 2 tablespoons minced fresh parsley

Servings: persons

⅔ cup olive oil
3 tablespoons minced fresh thyme
2 tablespoons minced fresh savory or 2 teaspoons dried savory
4 teaspoons mashed anchovy fillets
4 (16 ounce) rib eye steaks, trimmed of excess fat (each about 1 1/2-inches thick)
3 red bell peppers
3 yellow bell peppers
2 green bell peppers
4 garlic cloves, minced
2 tablespoons minced fresh parsley

1
Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend.
2
Add steaks; turn to coat.
3
Let stand at room temperature 1 hour, or cover and refrigerate overnight.
4
Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides.
5
Enclose peppers in paper bag 10 minutes.
6
Peel, seed and cut peppers into 1/2-inch-wide strips.
7
Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend.
8
Add peppers.
9
Season with salt and pepper.
10
(Can be made 1 day ahead.
11
Cover and chill.
12
Bring peppers to room temperature before continuing.
13
).
14
Prepare barbecue (medium-high heat).
15
Remove steaks from marinade; pat dry.
16
Sprinkle steaks with salt and pepper.
17
Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
18
Transfer to cutting board.
19
Let stand 5 minutes.
20
Cut steaks diagonally into thin slices.
21
Divide meat among plates.
22
Spoon peppers next to meat.
23
Pour any juices from cutting board over peppers.
24
Sprinkle with parsley and serve.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅔ cup olive oil, 3 tablespoons minced fresh thyme, 2 tablespoons minced fresh savory or 2 teaspoons dried savory, 4 teaspoons mashed anchovy fillets, and more.

Yes, Grilled Rib-Eye Steaks With Roasted Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Rib-Eye Steaks With Roasted Peppers

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