Name: Grilled Rib-Eye Steaks with Roasted Peppers
Yield: Serves 8
Ingredients: 2/3 cup olive oil; 2 tablespoons minced fresh thyme; 2 tablespoons minced fresh savory or 2 teaspoons dried; 4 teaspoons mashed anchovy fillets; 4 14- to 16-ounce rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat; 3 red bell peppers; 3 yellow bell peppers; 2 green bell peppers; 4 garlic cloves, minced; 2 tablespoons minced fresh parsley

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Grilled Rib-Eye Steaks with Roasted PeppersSteve Cohen

Uncork a Gamay Beaujolais to go with this menu, or here’s a nice alcohol-free alternative: cranberry juice and sparkling water with a spritz of fresh lime juice. Serve grilled slices of French bread or the Baked Baguette with Lemon-Garlic Butter to soak up the rich juices from the steaks and peppers.

Recipe notes

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