Rib-Eye Steaks With Bell Peppers And Gorgonzola Butter

By mid-decade, indulgence foods were back with a vengeance-a sign that too much of a good-for-you thing was starting to get boring at the dinner table. And when the diet gurus switched their focus from complex carbohydrates to protein, steak regained some respect from nutrition buffs. Also, many specialty foods shops began catering to the most health-conscious meat eaters by offering beef raised without hormones.

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup	36g / 1.3oz	Crumbled Gorgonzola cheese - (packed) - abt 1 1/2 oz
2 tablespoons	30ml	Butter - (1/4 stick) - room temperature
3 tablespoons	45ml	Minced fresh marjoram
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Extra-virgin olive oil
6 cups	558g / 19oz	Garlic cloves - minced (large)
4		Beef rib-eye steaks, 1 1/4" thick
2		Green bell peppers - cut 1 1/2"-wide (large)
		Strips
2		Red bell peppers - cut 1 1/2"-wide (large)
		Strips
2		Yellow bell peppers - cut 1 1/2"-wide (large)
		Strips

Recipe Instructions

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.

Source:
Bon Appetit, September 1999

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