Grilled Rib-Eye Steak Sambos With Grilled Peppers
Barbecued steak - a timeless classic. Guaranteed to be enjoyed by all, this recipe is packed full of flavour.
4 people
25 minutes
12 minutes
Ingredients
- 6 tbsp Balsamic Vinegar
- 5 - Black Peppercorns crushed
- 4 small Ciabatta
- 2 tbsp Dried Mixed Herbs
- 4 cloves Garlic crushed
- 2 - Green Pepper quartered
- 1 zest Lemon
- 6 tbsp Olive Oil
- 1 pinch Pepper
- 3 - Red Pepper quartered
- 4 - Rib Eye Steaks
- 1 pinch Salt
- 2 dstspn SuperValu Fresh Basil
- 1 handfull SuperValu Rocket Leaves to serve
- 2 - Yellow Pepper quartered
Method
- Lay the steaks out flat on a large dish and scatter with the crushed peppercorns, garlic and dried mixed herbs. Drizzle with 3 generous tablespoons of balsamic vinegar and 3 tablespoons of olive oil. Cover the dish with cling film and set aside for an hour or two at room temperature.
- Meanwhile, preheat the barbecue to a high heat and oil the ridges of the grill rack. Make four large squares of aluminium foil.
- Place all the peppers in a large bowl with the lemon zest. Drizzle with 2 tablespoons of the oil and season with salt and pepper, stirring to coat all the peppers in the oil. Divide the peppers between the four foil parcels. Loosely wrap up the foil around the peppers, making sure they’re tightly sealed, and place on the barbecue. Cook for 15 to 20 minutes over an indirect heat so that the foil doesn’t burn and the peppers soften and catch the smoky barbecue flavours. Remove from the barbecue and leave to cool until ready to serve.
- Grill the marinated steaks over a direct heat for 6 minutes on each side, until lightly charred and cooked to your liking. Season well while grilling, but don’t move the meat while it’s cooking.
- Transfer the steaks to a nice large cutting board. Add the roasted pepper parcels and open them up to sprinkle with the fresh basil and rocket. Drizzle the steaks with the remaining vinegar and a tablespoon of olive oil. Serve immediately with the ciabatta bread.
