Grilled Beef Steak with Two-Pepper Salsa
Thick and juicy rib-eye steaks deeply flavored with a garlic and peppercorn marinade. A fresh sweet pepper salsa caps it off.
1/2 cup extra virgin olive oil
6 cloves garlic, crushed
2 tablespoons cracked black peppercorns
6 (6-ounce) rib-eye steaks
1/4 cup extra virgin olive oil
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons tarragon vinegar
1 clove large garlic, crushed
1 1/2 teaspoons coarse salt - divided use
1/4 teaspoon ground black pepper
2 large red bell peppers, seeded and diced
1/3 cup capers, chopped
1/4 cup green peppercorns, chopped
- Whisk together 1/2 cup olive oil, garlic and peppercorns. Pour over steaks and marinate in the refrigerator for at least 3 hours or overnight.
- Preheat grill.
- While grill is heating prepare salsa. In a medium bowl, whisk together 1/2 cup olive oil, parsley, vinegar, garlic, 1/2 teaspoon salt and pepper. Add red bell pepper, capers and green peppercorns. Gently toss until evenly coated; set aside.
- Lightly oil grill before cooking. Remove steaks from marinade. Season with remaining 1 teaspoon salt. Place on grill and cook until desired doneness is reached. About 4 minutes per side for medium-rare for a 1-inch thick steak.
- Serve immediately with a generous spoonful of salsa on top.
Makes 6 servings.
Tip: Green peppercorns are usually found brined and sold in jars. They're the under ripe, soft berries of the more common dried peppercorns.