Grilled Rib-eye Steaks With Roasted Peppers

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 2/3 cup olive oil
• 3 tablespoons minced fresh thyme
• 2 tablespoons minced fresh savory or 2 teaspoons dried savory
• 4 teaspoons mashed anchovy fillets
• 4 (16 ounce) rib eye steaks, trimmed of excess fat (each about 1 1/2-inches thick)
• 3 red bell peppers
• 3 yellow bell peppers
• 2 green bell peppers
• 4 garlic cloves, minced
• 2 tablespoons minced fresh parsley

Recipe

• 1 whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend.
• 2 add steaks; turn to coat.
• 3 let stand at room temperature 1 hour, or cover and refrigerate overnight.
• 4 char all peppers over gas flame, in broiler or on barbecue until blackened on all sides.
• 5 enclose peppers in paper bag 10 minutes.
• 6 peel, seed and cut peppers into 1/2-inch-wide strips.
• 7 mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend.
• 8 add peppers.
• 9 season with salt and pepper. (can be made 1 day ahead. cover and chill. bring peppers to room temperature before continuing.).
• 10 prepare barbecue (medium-high heat).
• 11 remove steaks from marinade; pat dry.
• 12 sprinkle steaks with salt and pepper.
• 13 grill steaks to desired doneness, about 6 minutes per side for medium-rare.
• 14 transfer to cutting board.
• 15 let stand 5 minutes.
• 16 cut steaks diagonally into thin slices.
• 17 divide meat among plates.
• 18 spoon peppers next to meat.
• 19 pour any juices from cutting board over peppers.
• 20 sprinkle with parsley and serve.