RIB-EYE STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR

Rib-Eye Steaks with Roasted Red Peppers and Balsamic Vinegar image

Provided by Maria Watson

Yield Serves 4

Number Of Ingredients 7

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1/2 cup olive oil
2 1/2 tablespoons balsamic vinegar
3 teaspoons minced garlic
2 teaspoons dried rosemary
1 teaspoon ground black pepper
4 3/4-inch-thick rib-eye steaks
1 7- to 7 1/4-ounce jar roasted red peppers, drained, cut into strips

Steps:

Whisk oil, 1 tablespoon vinegar, 2 teaspoons garlic, rosemary and pepper in 13 x 9 x 2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour. Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add peppers, 1 1/2 tablespoons vinegar and 1 teaspoon garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.