Grilled Rib Eye Steak with Roasted Bell Peppers

I think steak and I think juicy, flavorful and fancy. Yeah, not this. It had zero flavor at all. We will not be making this one again. In fact, we fed the leftovers to Mal (one of our dogs). 

• 2 medium red bell peppers
• 2 medium yellow bell peppers
• 1/3 cup plus 1 Tbsp extra-virgin olive oil, divided
• 1/4 cup chopped fresh oregano
• 2 Tbsp chopped fresh flat-leaf parsley
• 2 tsp grated lemon zest, plus 2 Tbsp fresh juice (from 1 large lemon)
• 1 garlic clove, finely chopped
• 2 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 (10-oz) rib eye steaks, about 1-inch thick

Preheat grill to high (450-500 degrees). Coat bell peppers with 1 Tbsp of oil. Place peppers on oiled grates; grill, uncovered, turning occasionally, until charred all over, 12-15 minutes. Transfer to a heatproof bowl, and cover with plastic wrap; set aside and let steam for 10 minutes.

Meanwhile, whisk together oregano, parsley, lemon zest, lemon juice, garlic, 3/4 tsp salt, 1/4 tsp black pepper, and 1/3 cup oil in a medium bowl.

Uncover bell peppers; remove and discard stems, seeds, and charred skins. Slice into 1-inch strips, and toss with oregano mixture until coated. Set aside, and let marinate while preparing steaks.

Place wire rack inside a large rimmed baking sheet; set aside. Pat steaks dry with paper towels; sprinkle both sides with remaining 1 1/2 tsp salt and 1/2 tsp black pepper. Place steaks on oiled grates; grill, uncovered, until a thermometer inserted into thickest portion registers between 130-135 degrees (medium-rare), about 4 minutes each side. Transfer to baking sheet; let rest for 5 minutes. Slice steak against the grain, and serve with bell peppers and remaining oregano sauce.

Serves 4

Prep Time: 40 minutes
Total Time: 1 hour, 5 minutes 

Recipe from People magazine