Ingredients Jump to Instructions ↓

  1. 1/2 cup extra virgin olive oil

  2. 6 cloves garlic, crushed

  3. 2 tablespoons cracked black peppercorns

  4. 6 (6-ounce) rib-eye steaks

  5. 1/4 cup extra virgin olive oil

  6. 3 tablespoons chopped fresh flat-leaf parsley

  7. 2 tablespoons tarragon vinegar

  8. 1 clove large garlic, crushed

  9. 1 1/2 teaspoons coarse salt, divided use

  10. 1/4 teaspoon ground black pepper

  11. 2 large red bell peppers, seeded and diced

  12. 1/3 cup capers, chopped

  13. 1/4 cup green peppercorns, chopped

Instructions Jump to Ingredients ↑

  1. Whisk together 1/2 cup olive oil, garlic and peppercorns. Pour over steaks and marinate in the refrigerator for at least 3 hours or overnight. Preheat grill. While grill is heating prepare salsa. In a medium bowl, whisk together 1/2 cup olive oil, parsley, vinegar, garlic, 1/2 teaspoon salt and pepper. Add red bell pepper, capers and green peppercorns. Gently toss until evenly coated; set aside. Lightly oil grill before cooking. Remove steaks from marinade. Season with remaining 1 teaspoon salt. Place on grill and cook until desired doneness is reached. About 4 minutes per side for medium-rare for a 1-inch thick steak. Serve immediately with a generous spoonful of salsa on top.


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