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Steaks with Charred Pepper Relish
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12 oz mini sweet (or bell) peppers
4 oz Deli Pecorino Romano cheese
1 1/2 lb boneless grilling steaks (such as NY strip, ribeye, or tenderloin)
2 tablespoons olive oil, divided
1 teaspoon barbecue seasoning
Preheat grill. Remove stems and membrane from peppers; cut in half lengthwise.
Cut four 1/2-inch-thick slices from widest part of cheese, away from point.
Coat steaks with 1 tablespoon oil and sprinkle with seasoning. Place steaks and peppers on grill; grill 8–10 minutes, turning occasionally, until peppers are tender and charred and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
Grill cheese slices 1–2 minutes on each side; set aside to cool.
Remove black bits from peppers (if desired). Chop peppers and cheese into small bite-size pieces; stir in remaining 1 tablespoon oil. Top steaks with relish. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
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Items You May Need to Buy
1 tsp barbecue seasoning
1 1/2 lb boneless grilling steaks
1 (12-oz) bag mini sweet peppers
4 oz Pecorino Romano cheese
Items You May Already Have
2 tbsp olive oil
CALORIES (per 1/4 recipe) 400kcal; FAT 26.00g; SAT FAT 12.00g; TRANS FAT 0.50g; CHOL 105mg; SODIUM 850mg; CARB 6g; FIBER 1.00g; SUGARS 5g; PROTEIN 34g; CALC 4%; VIT A 50%; VIT C 240%; IRON 15%
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