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Beth's Grilled Rib Eye Steak and Peppers (CONTEST CLOSED)
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GRILLED RIBEYE WITH SAUTEED PEPPERS
Serves 2
INGREDIENTS:
2 Rib Eye Steaks (12 oz)
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) freshly cracked pepper
2 tbsp (30 ml) freshly minced rosemary
1 tbsp (15 ml) olive oil
For Pepperonata:
½ red pepper
½ yellow pepper
½ orange pepper
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) capers
2 tsp (10 ml) fresh oregano
salt and pepper to taste
METHOD:
Season both side of steaks with salt, pepper, rosemary. Allow to marinate in the refrigerator for at least 4 hours, but overnight is even better.
Heat grill to medium high. Pat steaks dry. Brush steaks lightly with olive oil. Grill for 5 mins and then flip. Grill for another 4 mins for medium rare, or longer for desired doneness.
INTERNAL TEMPERATURES
Rare 125F-135F degrees
Medium Rare 135F-145F
Medium 145F-150F
Well done 150F-160F
Allow to rest for 10 mins.
Meanwhile, prepare the peppers. In a large sautee pan, heat the olive oil, add peppers and sautee until soft, season with salt and pepper to taste. Add vinegar, capers and stir to combine. Toss in oregano stir to combine. Serve peppers alongside the steaks.
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