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Grilled Beef Steak with Two-Pepper Salsa

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    Source: cooksrecipes.comReport recipe

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    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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