Rib Eye Steaks with Roasted Red Peppers and Balsamic Reduction

This dish features succulent rib eye steaks paired with sweet roasted red peppers, all drizzled with a rich balsamic reduction. The combination of flavors creates a delightful and satisfying meal that is perfect for any occasion. Serve it alongside your favorite sides for a complete dining experience!

This recipe is american style, dinner, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

• Core ingredients include olive oil, red bell peppers, garlic, fresh basil.
• Follow all 9 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 2 tbsp olive oil
• 2 pieces red bell peppers (halved and seeded)
• 4 cloves garlic (minced)
• 1 tbsp fresh basil (chopped)
• 1 tsp black pepper
• 4 pieces rib eye steaks
• 1 tsp salt
• 1 cup balsamic vinegar

Instructions

1. Preheat your grill to medium-high heat.
2. Season the rib eye steaks with salt and black pepper on both sides.
3. Drizzle olive oil over the halved red bell peppers and place them cut side down on the grill.
4. Grill the red peppers for about 5-7 minutes until they are charred and tender, then remove them from the grill.
5. Place the rib eye steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
6. While the steaks are grilling, combine balsamic vinegar and minced garlic in a small saucepan over medium heat.
7. Bring the mixture to a simmer and reduce it until it thickens slightly, about 5-7 minutes.
8. Once the steaks are done, let them rest for a few minutes before slicing.
9. Serve the sliced rib eye steaks with roasted red peppers on the side, drizzled with the balsamic reduction and garnished with chopped fresh basil.

Nutrition (per serving)

• Calories: 540
• Protein: 40 g
• Fat: 36 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 680 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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