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Beth's Grilled Rib Eye Steak and Peppers (FATHER'S DAY!)
SUBSCRIBE FOR MORE EASY RECIPES! http://bit.ly/BethsEntertainingCLICK HERE FOR MORE SUMMER FAVORITES: http://bit.ly/1ctDu6JLIKE ME ON FACEBOOK http://on.fb.me/14JXtvoFOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2FOLLOW ME ON TWITTER http://bit.ly/TZ6QVAFOLLOW ME ON PINTEREST http://bit.ly/WBefLa"FOR MORE INFO ON GREENSBURY MARKET CLICK HERE: http://bit.ly/1hGXghDGRILLED RIBEYE WITH SAUTEED PEPPERSServes 2INGREDIENTS:2 Rib Eye Steaks (12 oz)2 tsp (10 ml) balsamic vinegar½ tsp (2.5 ml) salt¼ tsp (1.25 ml) freshly cracked pepper2 tbsp (30 ml) freshly minced rosemary1 tbsp (15 ml) olive oilFor Pepperonata:½ red pepper½ yellow pepper½ orange pepper1 tbsp (15 ml) balsamic vinegar1 tbsp (15 ml) capers2 tsp (10 ml) fresh oreganosalt and pepper to tasteMETHOD:Season both side of steaks with salt, pepper, rosemary. Allow to marinate in the refrigerator for at least 4 hours, but overnight is even better.Heat grill to medium high. Pat steaks dry. Brush steaks lightly with olive oil. Grill for 5 mins and then flip. Grill for another 4 mins for medium rare, or longer for desired doneness.INTERNAL TEMPERATURESRare 125F-135F degreesMedium Rare 135F-145FMedium 145F-150FWell done 150F-160FAllow to rest for 10 mins. Meanwhile, prepare the peppers. In a large sautee pan, heat the olive oil, add peppers and sautee until soft, season with salt and pepper to taste. Add vinegar, capers and stir to combine. Toss in oregano stir to combine. Serve peppers alongside the steaks.VOID WHERE PROHIBITED. NO PURCHASE NECESSARY. LAST ENTRY 11:59PM (LOS ANGELES TIME) JUNE 5, 2014. MUST BE A LEGAL U.S. RESIDENT 18 YEARS OF AGE OR OLDER AS OF AUGUST 31, 2013. RESIDENTS OF NEW YORK AND FLORIDA ARE NOT ELIGIBLE. PRIZE IS SUBJECT TO TERMS AND CONDITIONS. SEE OFFICIAL RULEShttp://entertainingwithbeth.com/beths-fathers-day-contest-official-rules/ TRADEMARKS ARE THE PROPERTY OF THEIR RESPECTIVE OWNERS.
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Beth's Grilled Rib Eye Steak and Peppers (FATHER'S DAY!)