Rib-Eye Steaks With Roasted Red Peppers and Balsamic Vinegar

These flavorful steaks are easy to prepare, yet make a fabulous impression. I have enjoyed them served with some nice cheesy polenta on the side. The preparation time noted does not include marinating time.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄2 cup extra virgin olive oil
• 2 1⁄2 tablespoons  balsamic vinegar
• 3  teaspoons  minced garlic
• 2  teaspoons dried rosemary
• 1  teaspoon ground black pepper
• 4  rib eye steaks (about 3/4-inch thick)
•  salt, to taste
• 1 (7 ounce) jar  roasted red peppers, drained, cut into strips

Directions

1. Whisk oil, 1 T. vinegar, 2 t. garlic, rosemary, and pepper in 13x9x2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour.
2. Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; saute to desired doneness, about 4 minutes per side for medium-rate. Transfer to plates.
3. Add peppers, 1-1/2 T. vinegar, and 1 t. garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.