Grilled Rib Eye Steak with Roasted Bell Peppers

 

I'm always on the lookout for a new recipe to try and even change a few things to make it more my own.  This one is courtesy of Chef Curtis Stone as found in People magazine!

I knew when I saw the picture that I NEEDED this in my tummy.  Sweet Harold spent the majority of the day pressure washing the deck, so I was more than happy to feed him this yummy and filling meal in reward of all his hard work today.

The original recipe called for 2 yellow/2 red bell peppers.  I changed it to use the "traffic light" bell peppers:  1 EACH of red/yellow/green bell peppers.

Let's get them ready to go first.  Preheat grill to high (450 - 500 degrees F.).  Coat bell peppers with 1 T. of olive oil.  Place peppers on the oiled grates and grill, uncovered, turning occasionally, until charred all over, 12-15 minutes.

Remove from grill to a heatproof bowl and cover with plastic wrap.  Set aside and let steam for 10 minutes.  Uncover bell peppers, remove and discard stems, seeds and charred skins.  Slice into 1 inch strips.

Now we'll make the marinade for them.  You'll need:

1/3 cup olive oil

1/4 cup chopped fresh oregano

2 T. chopped fresh flat-leaf parsley

2 t. grated lemon zest, plus 2 T. fresh juice from 1 lemon

1 garlic clove, finely chopped

3/4 t. salt

1/4 t. black pepper

Whisk all these ingredient together in a medium bowl.  Add the sliced peppers and toss to coat.  Set aside and let marinate while you prepare the steaks.

2 (10 oz.) rib eye steaks (about 1 inch thick)

1 1/2 t. salt

1/2 t. black pepper

Place a wire rack inside a large rimmed baking sheet; set aside.  Pat steaks dry with paper towels.  Sprinkle both sides with salt and pepper. Heat grill to 450 degrees F. Place steaks on oiled grates and grill, uncovered, until a thermometer inserted into thickest portion registers between 130 and 135 degrees F. for medium rare.  For me, that was 4 minutes per side.  

Transfer to baking sheet; let rest for 5 minutes.  

**I took a few minutes and made a compound butter just because.  Take a couple tablespoons of softened butter and add 1/4 t. kosher salt, a grind or two of black pepper, and 1/4 t. granulated garlic. 

While the steaks are resting, top with some of the compound butter to just add an extra layer of yummy flavor.

Slice steak against the grain and place on one half of a large platter.  Arrange bell pepper slices on the other half of the platter.  Spoon remaining oregano sauce over steak and pepper.  Serve immediately.