Grilled Rib-Eye with Marinated Peppers

Ingredients

• Marinated Peppers Ingredients:
• 6 red bell peppers
• 6 yellow bell peppers
• 1 teaspoon chopped garlic
• 1 bunch marjoram stems removed, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• Sea salt to taste
• Pepper to taste
• Anchovy-Caper Vinaigrette Ingredients:
• 1⁄ 4 cup diced imported anchovies
• 1⁄ 4 cup diced capers
• 1⁄ 4 cup diced shallots
• 1⁄ 4 cup champagne vinegar
• 3⁄ 4 cup extra-virgin olive oil
• Freshly ground pepper
• Rib-Eye Steaks Ingredients:
• 4 sprig rosemary
• 4 shallots chopped
• 4 tablespoons olive oil
• Sea salt to taste
• Pepper to taste
• 4 12 oz all-natural grass-fed rib-eye steaks

Instructions

1. 1
   Place the all peppers on a hot grill, cooking until charred on all sides. Next, put the peppers in a large bowl and cover it with plastic wrap. Allow the peppers to steam until cool enough to handle.
2. 2
   Peel the skins off of the peppers along and get rid of it along with the stems and seeds. Cut the peeled peppers into 1-inch slices and toss them in a bowl with the remaining ingredients.
3. 3
   Combine all the ingredients in a large bowl and whisk until emulsified.
4. 4
   Pick off all the rosemary leaves and place them in a bowl with the shallots, olive oil, sea salt, and pepper. Add the steaks and marinate them for at least three hours before grilling.
5. 5
   Grill the steaks about six minutes (for medium rare) on each side and allow the meat to rest before serving.
6. 6
   Arrange the peppers to create a circular base on large plate. Slice the steaks and place the slices on top of the peppers. Drizzle a generous spoonful of vinaigrette over the steak and around the plate.