Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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By mid-decade, indulgence foods were back with a vengeance-a sign that too much of a good-for-you thing was starting to get boring at the dinner table. And when the diet gurus switched their focus from complex carbohydrates to protein, steak regained some respect from nutrition buffs. Also, many specialty foods shops began catering to the most health-conscious meat eaters by offering beef raised without hormones. Ingredients:
1/4 cup (packed) crumbled gorgonzola cheese (about 1 1/2 ounces) |
2 tablespoons (1/4 stick) butter, room temperature |
3 tablespoons minced fresh marjoram |
1/2 cup extra-virgin olive oil |
6 large garlic cloves, minced |
4 1 1/4-inch-thick rib-eye steaks |
2 large green bell peppers, cut into 1 1/2-inch-wide strips |
2 large red bell peppers, cut into 1 1/2-inch-wide strips |
2 large yellow bell peppers, cut into 1 1/2-inch-wide strips |
Directions:
1. Beat cheese, butter and 1 tablespoon marjoram in small bowl to blend. Season Gorgonzola butter with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
2. Combine oil, garlic and 2 tablespoons marjoram in large glass baking dish. Add steaks and all peppers; sprinkle with black pepper. Turn to coat. Let stand 2 hours at room temperature or chill up to 6 hours, turning occasionally.
3. Prepare barbecue (medium-high heat). Place steaks and peppers on grill; sprinkle with salt. Grill steaks about 5 minutes per side for medium-rare, and peppers until tender, turning occasionally, about 10 minutes.
4. Transfer steaks to platter; surround with peppers. Top each steak with 1/4 of Gorgonzola butter. Let stand just until butter softens, about 5 minutes.
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