Grilled rib-eye steak with peperonata


Kindra Brock

Le Creuset at Outlets of Little Rock

Peperonata is a traditional Italian stew of onions, tomatoes, and bell peppers. As well as making a delicious accompaniment to grilled steaks, it can also be used as a sauce or even as a pizza topping.

Serves: 2

Preparation Time: 15 mins

Cooking Time: 50 Mins

Cook In: Any Grill Pan and a 5 ½ quart round French oven or a 21/4 quart braiser for cooking the peperonata


2 rib-eye steaks

olive oil, for brushing

salt and freshly ground black pepper

1 teaspoon chopped rosemary

for Peperonata:

2 tablespoons olive oil

1 onion sliced

1 garlic clove crushed

2 red bell peppers, destalked and deseeded

1 yellow bell pepper, destalked and deseeded

9oz ripe tomatoes, peeled and chopped

1 tablespoon capers

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

Salt and freshly ground black pepper

A pinch sugar

1.) To make Peperonata, heat the oil in the French oven or braiser. Add the onion and garlic, and cook gently for 5mins, stirring occasionally.

2.) Meanwhile, slice the peppers into strips and add to the pan. Cover and cook gently for 10 mins

3.) Add the tomatoes, vinegar, capers, thyme, and oregano, and season with salt, pepper, and sugar. Cook uncovered, stirring frequently, for 30 mins until thick.

4.) To prepare the steaks, brush with olive oil and then season with salt and pepper. Sprinkle over the rosemary.

5.) Heat the grill. Place the steaks on the grill and cook for abour 2-3 mins each side, until cooked to your liking.

6.) Serve steaks with the Peperonata

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