4
1 rating

Grilled Rib-Eye Steak with a Red Pepper Salsa

Follow these steps to make Salt Creek Grille Princeton's delicious Grilled Rib-Eye Steak with a Red Pepper Salsa, just...

Follow these steps to make Salt Creek Grille Princeton's delicious Grilled Rib-Eye Steak with a Red Pepper Salsa, just in time to celebrate national BBQ month!

Ingredients

Salsa

  • 6 Red Bell Peppers
  • 1.5 Jalapenos
  • 3 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 1 Garlic Clove, finely chopped
  • 3/4 Teaspoons Salt
  • 1/2 Teaspoon Black Pepper
  • 2 Tablespoons coarsely chopped fresh Flat-Leaf Parsley

Steak

  • 4 1 1/2-inch-thick Bone-In Rib-Eye Steaks (7 pounds)
  • 3.5 Teaspoons Salt
  • 2 Teaspoons Black Pepper

Directions

Salsa

1. Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).

2. Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.

**Chef's note: Instead of grilling the peppers, you can broil them on rack of a broiler pan about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes, then proceed with recipe.

3. Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.

**Chef's note: The salsa can be made 1 day ahead, without parsley, and chilled, covered. Stir in parsley just before serving.

Steak

1. Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas).

**Chef's note: If you're using a charcoal grill for the peppers first and then the steaks, the coals will need to be replenished and rearranged before you grill the steaks.

2. Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more.

3. Transfer steaks to a cutting board and let stand 15 minutes.

**Chef's note: For indoor cooks, steaks can be grilled in a hot, lightly oiled, well-seasoned large (2-burner) ridged grill pan, uncovered, turning over once, about 10 minutes total. Reduce heat to moderately low and cook steaks, covered with an inverted roasting pan, turning over occasionally, 10 to 15 minutes more for medium-rare. 

Nutritional Facts
Servings4
Calories Per Serving2189
Total Fat174g100%
Sugar8gN/A
Saturated75g100%
Cholesterol556mg100%
Protein144g100%
Carbs13g4%
Vitamin A331µg37%
Vitamin B1214µg100%
Vitamin B64mg100%
Vitamin C241mg100%
Vitamin D2µgN/A
Vitamin E5mg26%
Vitamin K60µg75%
Calcium106mg11%
Fiber4g18%
Folate (food)113µgN/A
Folate equivalent (total)113µg28%
Iron15mg83%
Magnesium170mg43%
Monounsaturated84gN/A
Niacin (B3)35mg100%
Phosphorus1094mg100%
Polyunsaturated8gN/A
Potassium2272mg65%
Riboflavin (B2)2mg100%
Sodium2324mg97%
Thiamin (B1)0.8mg51.5%
Trans11gN/A
Zinc33mg100%