Grilled Rib Eye with Roasted Pepper Salad
Prep Time
Serves
Cooking Mode
1 jar (7.5 oz.) roasted bell peppers, sliced
½ cup dry red wine
2 tbsp Compliments Balsamic Vinegar of Modena
2 cloves garlic, sliced
4 tbps vegetable oil Salt and cracked black pepper
2 medium-sized russet potatoes, sliced thinlyVegetable oil, extra, for brushing
4 steaks (6 ounces each)
1 cup parsley leaves, torn
1 jar (7.5 oz.) roasted bell peppers, sliced
½ cup dry red wine
2 tbsp Compliments Balsamic Vinegar of Modena
2 cloves garlic, sliced
4 tbps vegetable oil Salt and cracked black pepper
2 medium-sized russet potatoes, sliced thinlyVegetable oil, extra, for brushing
4 steaks (6 ounces each)
1 cup parsley leaves, torn
Directions
1Keep sliced potatoes covered in water to prevent turning brown; drain and pat dry before cooking. Heat a barbecue over high heat.
2Place red peppers, wine, vinegar, garlic, oil, salt and pepper in a bowl and toss to coat.
3Set aside to marinate for 30 minutes.
4Brush potatoes with oil and grill for 2 minutes each side or until golden and cooked through.
5Set aside and keep warm.
6Meanwhile, brush the steaks with oil and sprinkle with salt and pepper.
7Grill for 2–3 minutes each side for medium-rare, or until cooked to your liking.
8Top the steaks with potato and red pepper salad, and garnish with parsley.
9Spoon over the marinade and serve.
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Personal Note
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