Grilled Rib Eye Steaks with Roasted Peppers & Onions
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Rib eyes are known for their velvety texture and robust flavor. Which is precisely why you need only peppers and onions to round out this meal. You can also grill the veggies alongside the steaks— just keep an eye on them. If they’re done before the steaks, transfer the onions and bell peppers to a serving dish and cover with foil.
Ingredients
Cooking spray
6 spray(s)
Red bell pepper
2 medium, halved lengthwise, seeds and membranes removed
Onion
1 medium, peeled and sliced
Table salt
1¼ tsp, divided
Black pepper
1 tsp, divided
Fresh oregano
1 Tbsp
Uncooked lean boneless rib eye steak (trimmed)
1 pound(s), 2 (8-oz) steaks
Instructions
1
Preheat the oven to 425°F. Coat a nonstick baking sheet with cooking spray.
2
Place the bell pepper and onion on the prepared sheet and coat with cooking spray. Sprinkle with ½ tsp salt, ½ tsp black pepper, and the oregano. Roast until the vegetables are lightly browned, about 12 minutes. Slice the bell pepper into strips.
3
Off heat, coat a grill rack or grill pan with cooking spray. Preheat a gas grill or the grill pan to medium-high, or prepare a medium-high fire in a charcoal grill.
4
Sprinkle the steaks with the remaining ¾ tsp salt and ½ tsp black pepper. Grill the steaks to the desired doneness. Slice the steaks. Before serving, top with the bell peppers and onions.
5
Serving size: ¼ of the steak and vegetables
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