Grilled T-Bone Steak with Peppers

Oct 30, 2017 | Our Recipes | 0 comments

Grilled T-Bone Steak with Roasted Peppers Confit and Herby Zaatar Sauce

INGREDIENTS

Steaks

  • 2 T-Bone Steaks
  • 1 cup extra virgin olive oil
  • ¾ cup soy sauce
  • ½ lemon juice
  • 1/3 cup Worchester sauce
  • 1/3 cup Maille traditional Dijon mustard
  • 6 cloves of garlic
  • Fresh cracked black peppers
  • 3 tablespoons caper brine

Bell Pepper Confit

  • 1/4 cup extra-virgin olive oil
  • 4 cups red, yellow or orange bell pepper, stemmed, seeded and thinly sliced
  • 5 cloves garlic, thinly sliced
  • 2 tablespoons marjoram or thyme, finely chopped
  • Sea salt and freshly ground pepper

METHOD

Steaks

  • Whisk the olive oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined.
  • To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 2 hours. Discard the marinade after it has been used.
  • Grill Steaks to desired doneness

Bell Pepper Confit

  • Heat olive oil in a large sauté pan over medium-low heat. Add remaining ingredients and toss to coat.
  • Continue cooking for 25-30 minutes, tossing frequently, until peppers and garlic are super soft and slightly gilded.
  • Store, refrigerated, in a tightly sealed container for up to a week.

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