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Nutrition Facts
Serving Size 1 (79g) Recipe makes 4 servings The following items or measurements are not included below: 2 1/2 tablespoons balsamic vinegar 4 rib eye steaks
Calories 253
Calories from Fat 245		(96%)
Amount Per Serving		%DV
	Total Fat 27.3g	41%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 19.7g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 680mg		28%
Potassium 93mg		2%
Total Carbohydrate 3.3g		1%
	Dietary Fiber 1.0g	4%
	Sugars 0.0g
Protein 0.6g		1%
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Rib-Eye Steaks With Roasted Red Peppers and Balsamic Vinegar

Recipe #330784 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JackieOhNo!
Oct 14, 2008

These flavorful steaks are easy to prepare, yet make a fabulous impression. I have enjoyed them served with some nice cheesy polenta on the side. The preparation time noted does not include marinating time.

SERVES 4 (change servings and units)

Ingredients

1/2 cup extra virgin olive oil
2 1/2 tablespoons balsamic vinegar
3 teaspoons minced garlic
2 teaspoons dried rosemary
1 teaspoon ground black pepper
4 rib eye steaks (about 3/4-inch thick)
salt, to taste
1 (7 ounce) jar roasted red peppers, drained, cut into strips

Directions

1
Whisk oil, 1 T. vinegar, 2 t. garlic, rosemary, and pepper in 13x9x2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour.
2
Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; saute to desired doneness, about 4 minutes per side for medium-rate. Transfer to plates.
3
Add peppers, 1-1/2 T. vinegar, and 1 t. garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.