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Ingredients
- 1 (12 oz) bag mini sweet peppers
- 4 oz Deli pecorino Romano cheese
- 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
- 2 tablespoons olive oil, divided
- 1 teaspoon barbecue seasoning
Steps
- Preheat grill (or grill pan) on medium-high. Cut peppers in half lengthwise and remove stems and membranes. Cut cheese into 4 (½-inch-thick) slices.
- 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 and 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. Remove burned bits from peppers if desired. Chop peppers and cheese into bite-size pieces; combine with remaining 1 tablespoon oil. Top steaks with relish. Serve.
Amount per ¼ recipe serving: Calories 400, Total Fat 26g, Sat Fat 12g, Trans Fat 0.5g, Chol 105mg, Sodium 850mg, Total Carb 6g, Fiber 1g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 34g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 8%