Rib-Eye Steaks with Piquillo Pepper Sauce
This pan-grilled steak recipe works with any tender cut of boneless steak, such as New York strip, tri-tip or top round filet, as long as the thickness is between 1 and 1 1/2 inches. Look for sweet-tangy jarred piquillo peppers for the scrumptious sauce in well-stocked grocery stores or use pimiento peppers as a substitute.
Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 2 weeks.
1/2 vegetable, 3 1/2 lean meat, 1 1/2 fat