Grilled Rib-Eye Steaks with Roasted Peppers

Ingredients for Grilled Rib-Eye Steaks with Roasted Peppers

• 160ml olive oil

• 2 tablespoons minced fresh thyme

• 2 tablespoons minced fresh savory or 2 teaspoons dried

• 20ml mashed anchovy fillets

• 4 14- to 450g rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat

• 3 red peppers

• 3 yellow peppers

• 2 green peppers

• 4 garlic cloves, minced

• 2 tablespoons minced fresh parsley

How to make Grilled Rib-Eye Steaks with Roasted Peppers

Whisk 80ml 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 grill 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 80ml 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.