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Grilled Rib-Eye Steaks with Roasted-Pepper Salsa | Milkbottle

Grilled Rib-Eye Steaks with Roasted-Pepper Salsa

BBQ Steaks

Rib Eye steaks contain a lot of fat marbling, making it one of the most delicious steaks to grill. Keep the seasoning simple, just salt & pepper and serve with grilled zucchini slices and this delicious Roasted-Pepper Salsa.

Rib-eye steaks on the grill
Rib-eye steaks on the grill
Grilled zucchini with olive oil and sea salt
Grilled zucchini with olive oil and sea salt
Recipe
Grilled Rib-Eye Steaks with Roasted-Pepper Salsa

Serves 6

For salsa

6 red bell peppers (2 lb)
1 to 2 teaspoons habanero or Scotch bonnet chiles, seeded and minced
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley

For steak

4 (1 1/2-inch- thick) bone-in rib-eye steaks (7 lb)
3 1/2 teaspoons salt
2 teaspoons black pepper

Special equipment: an instant-read thermometer

Garnish: flaky sea salt such as Maldon

Make salsa:

Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas)
Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.
Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.

Grill Steaks:

Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas)
Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.
Serve with the salsa and grilled zucchini.

Images: Mikkel Vang via Taverne Agency

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