Grilled Rib Steaks with Grilled Tomatoes, Red Peppers, Onion Salad

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Grilled Rib Steaks with Grilled Tomatoes, Red Peppers, Onion Salad

Ingredients

Red Pepper Salad:
2 Red Bell Peppers
Canola Oil For Vegetables Salt And Freshly Ground Black Pepper
1 Large Vidalia Onion, Sliced Crosswise Into 3 Sections
And Skewered 4 Large Tomatoes, Cored, Sliced Crosswise Into 3 Sections
1 Heaping Teaspoon Minced Garlic
3 Tablespoons Kings Extra Virgin Olive Oil
1 Tablespoon Red Wine Vinegar
1/4 Cup Torn Fresh Basil Leaves

Salsa Verde:
2 Large Garlic Cloves
3/4 Cup Packed Basil Leaves
1/4 Cup Parsley Leaves
1/2 Cup Extra Virgin Olive Oil
Salt And Freshly Ground Black Pepper

Grilled Steaks:
4 Kings Rib Steaks, 1” Thick At Room Temperature Canola Oil Salt And Freshly Ground Black Pepper
2 Peeled Cloves Garlic, Lightly Smashed

Preparation

Red Pepper Salad:
1. Preheat gas grill on high heat for 15 minutes. Grill peppers for 15 minutes, rotating every 5 minutes. When charred transfer to paper bag. Cool. Peel and slice into julienne and dice. Transfer to a salad bowl.
2. Lightly oil and season onion and tomatoes. Grill onions for 8 minutes per side. Transfer to a plate. Cool and dice. Add to salad bowl. Grill tomatoes for 2 minutes per side and transfer to plate. Remove skin. Tomatoes should be slightly firm. Dice and transfer to bowl. Add garlic, oil, vinegar and basil. Toss and season with salt and pepper. Set aside.

Salsa Verde:
In the bowl of a food processor add garlic, basil and parsley. Run machine and add olive oil slowly through feed tube. Season with salt and pepper. Set aside in a small bowl.

Grilled Steaks:
1. Heat grill on high heat. Lightly brush steaks with oil and season with salt and pepper.
2. Place steaks on grill and cook for 5 minutes per side for medium rare. Rub garlic on both sides. Set aside and rest for several minutes.
3. Slice steaks and serve with salad and sauce.