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Ingredients
- 2 cloves garlic
- 1 shallot
- ¾ lb boneless grilling steak (such as ribeye, New York strip, or sirloin)
- 2 teaspoons Montreal steak seasoning
- 4 tablespoons extra-virgin olive oil, divided
- 2 large cubanelle (or poblano) peppers
- 3 tablespoons sherry vinegar
- ½ teaspoon pink salt
- 2 tablespoons crumbled goat (or feta) cheese
Steps
- Preheat grill (or grill pan). Coarsely chop garlic and shallot. Coat steak with seasoning and 1 tablespoon oil (wash hands); set aside. Place peppers on grill; cook 5–6 minutes, turning occasionally, until grill-marked and charred. Remove from grill; let stand 1 minute to cool.
- Remove seeds from peppers and chop coarsely. Place peppers in bowl; add garlic, shallots, vinegar, salt, and remaining 3 tablespoons oil, and toss to coat.
- Place steak on grill. Grill 3–4 minutes on each side or until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time. Top steak with relish and cheese; serve.
Amount per ½ recipe serving: Calories 530, Total Fat 41g, Sat Fat 9g, Trans Fat 0.5g, Chol 80mg, Sodium 1300mg, Total Carb 12g, Fiber 4g, Sugars 6g, Protein 29g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%