Peppered Ribeye Steaks with Grilled Sweet Peppers

Prepare steaks: Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme oregano, lemon-pepper seasoning, salt, black pepper and cayenne pepper. Sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.

Meanwhile, seed and quarter sweet peppers. Brush peppers with olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add basil and balsamic vinegar; toss well. Set aside (see Tip).

Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness (145 degrees F) or 14 to 18 minutes for medium doneness (160 degrees F).) Cut steaks into serving-size pieces. Serve with peppers.