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Grillade Rib-Eye Stekar med Rostade Paprikor

Grillade Rib-Eye Stekar med Rostade Paprikor

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These grilled rib-eye steaks with roasted peppers offer a sophisticated yet simple way to enjoy high-quality beef. The steaks are infused with a fragrant marinade of fresh thyme, savoury and umami-rich anchovies, ensuring every bite is deeply seasoned. Paired with a vibrant medley of red, yellow and green peppers that have been charred to smoky perfection, this dish provides a beautiful contrast of textures and natural sweetness without the need for heavy sauces.

As a diabetes-friendly recipe, this meal focuses on lean protein and nutrient-dense vegetables, making it an excellent choice for a healthy, balanced dinner. The peppers can be prepared a day in advance to save time, allowing the garlic and herb flavours to develop. Serve this elegant dish at your next summer barbecue or for a nutritious weekend treat that the whole family will enjoy.

Ingredients for Grilled Rib-Eye Steaks with Roasted Peppers

160ml olivolja
2 tablespoons minced fresh thyme
2 tablespoons minced fresh savory or 2 teaspoons dried
4 teaspoons mashed anchovy fillets
4 14- to 450g rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat
3 red peppers
3 yellow peppers
2 green peppers
4 vitlöksklyftor, hackade
2 tablespoons minced fresh parsley

How to make Grilled Rib-Eye Steaks with Roasted Peppers

Whisk 80ml oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight.

Char all peppers over gas flame, in grill or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 80ml oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)

Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes.

Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.

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