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Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter

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By mid-decade, indulgence meals had been again with a vengeance-a signal that an excessive amount of of a good-for-you factor was beginning to get boring on the dinner desk. And when the eating regimen gurus switched their focus from advanced carbohydrates to protein, steak regained some respect from vitamin buffs. Additionally, many specialty meals outlets started catering to essentially the most health-conscious meat eaters by providing beef raised with out hormones.


  • 1/Four cup (packed) crumbled Gorgonzola cheese (about 1 half of ounces)
  • 2 tablespoons (1/Four stick) butter, room temperature
  • three tablespoons minced contemporary marjoram
  • half of cup extra-virgin olive oil
  • 6 massive garlic cloves, minced
  • Four 1 1/4-inch-thick rib-eye steaks
  • 2 massive inexperienced bell peppers, minimize into 1 1/2-inch-wide strips
  • 2 massive purple bell peppers, minimize into 1 1/2-inch-wide strips
  • 2 massive yellow bell peppers, minimize into 1 1/2-inch-wide strips


  1. Beat cheese, butter and 1 tablespoon marjoram in small bowl to mix. Season Gorgonzola butter with salt and pepper. (May be made 1 day forward. Cowl; chill.)
  2. Mix oil, garlic and a pair of tablespoons marjoram in massive glass baking dish. Add steaks and all peppers; sprinkle with black pepper. Flip to coat. Let stand 2 hours at room temperature or chill as much as 6 hours, turning sometimes.
  3. Put together barbecue (medium-high warmth). Place steaks and peppers on grill; sprinkle with salt. Grill steaks about 5 minutes per aspect for medium-rare, and peppers till tender, turning sometimes, about 10 minutes.
  4. Switch steaks to platter; encompass with peppers. High every steak with 1/Four of Gorgonzola butter. Let stand simply till butter softens, about 5 minutes.

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