Prep 30 mins
Cook 12 mins
From Bon Appétit, August 1999.
- 2⁄3 cup olive oil
- 3 tablespoons minced fresh thyme
- 2 tablespoons minced fresh savory or 2 teaspoons dried savory
- 4 teaspoons mashed anchovy fillets
- 4 (16 ounce) rib eye steaks, trimmed of excess fat (each about 1 1/2-inches thick)
- 3 red bell peppers
- 3 yellow bell peppers
- 2 green bell peppers
- 4 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend.
- Add steaks; turn to coat.
- Let stand at room temperature 1 hour, or cover and refrigerate overnight.
- Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides.
- Enclose peppers in paper bag 10 minutes.
- Peel, seed and cut peppers into 1/2-inch-wide strips.
- Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend.
- Add peppers.
- Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.).
- Prepare barbecue (medium-high heat).
- Remove steaks from marinade; pat dry.
- Sprinkle steaks with salt and pepper.
- Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
- Transfer to cutting board.
- Let stand 5 minutes.
- Cut steaks diagonally into thin slices.
- Divide meat among plates.
- Spoon peppers next to meat.
- Pour any juices from cutting board over peppers.
- Sprinkle with parsley and serve.
This was delicious, lazyme. The roasted peppers are a wonderful accompaniment to the beef. We really enjoyed this dish. And it's really quite easy and quick to make, too. While the beef set aside for an hour, I puttered around the kitchen and prepared side dishes. So it all came together nicely. The anchovy fillets surprisingly add a great touch, too.
I used a *big* rib steak with the bone attached that was almost an inch thick. Aside from that I followed the recipe and got amazing results. The marinade with the anchovie is the total bomb that gives a rich sophisticated goodness that you might (or might not) get in an expensive steak house. Add to that the flame grilling and you have a steak to remember and impress the bejeppers out of company with. The peppers are great company for the steak and would make a yummy side for so many things. This recipe is star quality all the way and if your looking flavor you'll find it here. My only addition to this dinner was baked potatoes on the plate.