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Meats & Seafood -
Peppered Ribeye Steaks with Grilled Sweet Peppers
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| INGREDIENTS |
- 4 (10- to 12-ounce) ribeye steaks, cut 1-inch thick
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1 tablespoon olive oil
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1 tablespoon paprika
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1 tablespoon garlic powder
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2 teaspoons dried thyme, crushed
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1 teaspoon oregano
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2 teaspoons lemon-pepper seasoning
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1 teaspoon salt
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1/2 to 1 teaspoon ground black pepper
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1/2 to 1 teaspoon cayenne pepper
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Grilled peppers (recipe
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follows)
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Grilled Peppers:
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4 yellow, red, and/or orange sweet peppers, seeded and quartered
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4 teaspoons olive oil
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2 tablespoons snipped fresh basil
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2 tablespoons balsamic vinegar
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| INSTRUCTIONS |
Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. Sprinkle seasoning mixture evenly over meat; rub in with your fingers. Cover steaks and chill for one hour.
Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. Allow 11 to 15 minutes for medium-rare steaks or 14 to 18 minutes for medium. Cut steaks into serving-size pieces. Serve with grilled peppers.
Brush peppers with olive oil. Place on grill rack directly over medium coals. Grill for 12 to 15 minutes, turning once, until peppers are crisp tender and lightly browned. Remove peppers from grill, cool slightly. Cut into wide strips. Place peppers in bowl. Add basil and balsamic vinegar; toss well. Serve immediately with grilled steaks.
Yield: Eight servings. |
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