Grilled Rib Eye with Marinated Roasted Red Pepper Salad

4
Medium
Dinner

Characteristics

Dairy Free Without gluten Without nuts Without peanuts

Nutritional Facts Per Serving

530
Calories
34 g
Protein
25 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 530
  • Lipides 33 g
    • Saturated fat  8 g
  • Cholesterol 100 mg
  • Sodium  400 mg
  • Carbs 25 g
    • fiber  3 g
    • Sugar  5 g
  • Protein 34 g

Ingredients

  • 1 jar (7.5 oz.) roasted bell peppers, sliced
  • 1/2 cup dry red wine
  • 2 tablespoons Compliments Balsamic Vinegar of Modena
  • 2 cloves garlic, sliced
  • 4 tablespoons vegetable oil
  • Salt and cracked black pepper
  • 2 medium-sized russet potatoes, sliced thinly
  • Vegetable oil, extra, for brushing
  • 4 steaks (6 ounces each)
  • 1 cup parsley leaves, torn

Method

  1. Keep sliced potatoes covered in water to prevent turning brown; drain and pat dry before cooking. Heat a barbecue over high heat. 
  2. Place red peppers, wine, vinegar, garlic, oil, salt and pepper in a bowl and toss to coat. 
  3. Set aside to marinate for 30 minutes.
  4. Brush potatoes with oil and grill for 2 minutes each side or until golden and cooked through. 
  5. Set aside and keep warm. 
  6. Meanwhile, brush the steaks with oil and sprinkle with salt and pepper. 
  7. Grill for 2–3 minutes each side for medium-rare, or until cooked to your liking. 
  8. Top the steaks with potato and red pepper salad, and garnish with parsley. 
  9. Spoon over the marinade and serve.

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