Ingredients
- Marinated Peppers Ingredients:
- 6 red bell peppers
- 6 yellow bell peppers
- 1 teaspoon chopped garlic
- 1 bunch marjoram stems removed, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Sea salt to taste
- Pepper to taste
- Anchovy-Caper Vinaigrette Ingredients:
- 1⁄ 4 cup diced imported anchovies
- 1⁄ 4 cup diced capers
- 1⁄ 4 cup diced shallots
- 1⁄ 4 cup champagne vinegar
- 3⁄ 4 cup extra-virgin olive oil
- Freshly ground pepper
- Rib-Eye Steaks Ingredients:
- 4 sprig rosemary
- 4 shallots chopped
- 4 tablespoons olive oil
- Sea salt to taste
- Pepper to taste
- 4 12 oz all-natural grass-fed rib-eye steaks
Directions
- Place the all peppers on a hot grill, cooking until charred on all sides. Next, put the peppers in a large bowl and cover it with plastic wrap. Allow the peppers to steam until cool enough to handle.
- Peel the skins off of the peppers along and get rid of it along with the stems and seeds. Cut the peeled peppers into 1-inch slices and toss them in a bowl with the remaining ingredients.
- Combine all the ingredients in a large bowl and whisk until emulsified.
- Pick off all the rosemary leaves and place them in a bowl with the shallots, olive oil, sea salt, and pepper. Add the steaks and marinate them for at least three hours before grilling.
- Grill the steaks about six minutes (for medium rare) on each side and allow the meat to rest before serving.
- Arrange the peppers to create a circular base on large plate. Slice the steaks and place the slices on top of the peppers. Drizzle a generous spoonful of vinaigrette over the steak and around the plate.
Tips/Techniques
Serving Suggestions:
Garnish with a sprig of fresh marjoram and balsamic reduction.
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