Rib Eye Steask with Marinated Mini Peppers

Rib Eye Steask with Marinated Mini Peppers

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  • Prep Time


  • Total Time


  • Servings



  • 10

    Vine Sweet Mini Peppers

  • 1

    tablespoon lemon juice

  • l/2 cup extra-virgin olive oil

  • 1

    tablespoon dried rosemary

  • Salt and black pepper to taste

  • 4

    14-ounce U.S. choice rib eye steaks


As the peppers have very thin skin, don't cook them on an open flame or gas burner, but broil or grill them for about 10 minutes, or until they have darkened or blistered. Cut peppers into very thin slices and place in a container or large cup. Add lemon juice, olive oil, rosemary, and salt and pepper to the peppers and stir to combine. Refrigerate for 2 hours to marinate. Grill the steaks. Arrange the steaks on a tray and pour the marinated peppers over the top. Makes 4 servings.


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