Rib-Eye Steaks with Roasted Red Peppers and Balsamic Vinegar
Info
Rating
Calories
1320.0
Protein
77.0
Sodium
212.0
Fat
110.0
Description
Serve these flavorful steaks with the Polenta with Mozzarella and Parmesan .
Ingredients
1/2 cup olive oil
2 1/2 tablespoons balsamic vinegar
3 teaspoons minced garlic
2 teaspoons dried rosemary
1 teaspoon ground black pepper
4 3/4-inch-thick rib-eye steaks
1 7- to 7 1/4-ounce jar roasted red peppers, drained, cut into strips
Directions
Whisk oil, 1 tablespoon vinegar, 2 teaspoons garlic, rosemary and pepper in 13 x 9 x 2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour. Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add peppers, 1 1/2 tablespoons vinegar and 1 teaspoon garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.
