Grilled Rib Eyes with Peperonata

Grilled Rib-Eyes with Peperonata

Grilled Rib-Eyes with Peperonata

By Food Network
2 hours

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Details
  • Servings:   4
  • Calories:   1400
  • Protein:   88g
  •  
  • Fiber:   8g
  • Sugar:   7g
  • Carb Total:   13g
  •  
  • Trans Fat:   6g
  • Saturated:   44g
  • Fat Total:   116g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons ground fennel seeds
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 4 1-pound boneless dry-aged rib-eyes
  • Olive oil
  • Peperonata
  • 1/4 cup olive oil
  • 1 onion, halved and sliced 1/2 inch thick
  • 1 red bell pepper, sliced 1/2 inch thick
  • 1 green bell pepper, sliced 1/2 inch thick
  • 1 yellow bell pepper, sliced 1/2 inch thick
  • 4 cloves garlic, thinly sliced
  • 1 15-ounce can whole peeled tomatoes, crushed by hand
  • 3 sprigs fresh oregano
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup jarred Calabrian chiles, drained and sliced
  • 1 tablespoon sherry vinegar
Instructions

Grilled Rib-Eyes with Peperonata serves 4 original recipe by Food Network.

View original preparation instructions

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