Rib-Eye Steaks With Bell Peppers And Gorgonzola Butter

Rib-Eye Steaks With Bell Peppers And Gorgonzola Butter
Rib-Eye Steaks With Bell Peppers And Gorgonzola Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup crumbled Gorgonzola cheese - (packed) abt 1 1/2 oz

  • 2

    tablespoons butter - (1/4 stick) room temperature

  • 3

    tablespoons minced fresh marjoram

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    cup extra-virgin olive oil

  • 6

    large garlic cloves minced

  • 4

    beef rib-eye steaks, 1 1/4" thick

  • 2

    large green bell peppers cut 1 1/2"-wide

  • strips

  • 2

    large red bell peppers cut 1 1/2"-wide

  • strips

  • 2

    large yellow bell peppers cut 1 1/2"-wide

  • strips

Directions

Beat cheese, butter and 1 tablespoon marjoram in small bowl to blend. Season Gorgonzola butter with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Combine oil, garlic and 2 tablespoons marjoram in large glass baking dish. Add steaks and all peppers; sprinkle with black pepper. Turn to coat. Let stand 2 hours at room temperature or chill up to 6 hours, turning occasionally. Prepare barbecue (medium-high heat). Place steaks and peppers on grill; sprinkle with salt. Grill steaks about 5 minutes per side for medium-rare, and peppers until tender, turning occasionally, about 10 minutes. Transfer steaks to platter; surround with peppers. Top each steak with 1/4 of Gorgonzola butter. Let stand just until butter softens, about 5 minutes. This recipe yields 4 servings.

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