Name: Grilled Rib-Eye Steaks with Roasted-Pepper Salsa
Cook time: 35 min
Total time: 1 3D4 hours
Yield: Makes 6 servings
Ingredients: 6 red bell peppers (2 pounds); 1 to 2 habanero or Scotch bonnet chiles, seeded and minced; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 garlic clove, finely chopped; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 4 (1 1/2-inch-thick) bone-in rib-eye steaks (7 pounds); 3 1/2 teaspoons salt; 2 teaspoons black pepper; Garnish: flaky sea salt such as Maldon; an instant-read thermometer

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Grilled Rib-Eye Steaks with Roasted-Pepper SalsaMikkel Vang

It's made from one of the hottest chiles on earth, so heat seekers can slather the salsa all over their rib eyes with bravado; but those with refined taste buds will appreciate how the peppers' sweet fruitiness cuts through the rich, meaty steaks.

Cooks' notes:

·If you're using a charcoal grill for the peppers and steaks, the coals will need to be replenished and rearranged before you grill the steaks. Instead of grilling the peppers, you can broil them on rack of a broiler pan about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes, then proceed with recipe.
·Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan, uncovered, turning over once, about 10 minutes total. Reduce heat to moderately low and cook steaks, covered with an inverted roasting pan, turning over occasionally, 10 to 15 minutes more for medium-rare.
·Salsa, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley just before serving.

Recipe notes

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