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Grilled Rib-Eye with Roasted Peppers |
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 to soak up
the rich juices from the steaks and peppers.
Ingredients:
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
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.
Serves 8.
