2 8-ouncerib eye steakswith a 1 ¼ to ½-inch thickness
¼cupminced bell pepper
½cupGF beef broth
3garlic clovesgrated into a paste using a microplane
2Tminced fresh parsely
2Tfinely chopped fresh green onions
3 to 7dashes Tabasco Garlic Pepper Sauce
saltpepper, and cayenne pepper to taste
¼cupchopped green or yellow bell pepper
Season steaks liberally on both sides with SP&C.
Whisk all marinade ingredients together in a medium-sized bowl.
Puncture steaks on both sides with fork or paring knife in several places.
Submerge steaks in marinade.
Refrigerate for 2 hours, then take out and rest on countertop for 30 to 60 minutes.
Make the veggie topping by melting the oil and butter, then adding the onion, bell pepper, mushrooms, and SP&C to taste.
Cook until soft, about 12 to 15 minutes.
Remove steaks from marinade.
Preheat grill over medium heat.
Place steaks onto grill, leave alone for 5 minutes until nicely browned and charred.
Repeat on other side of steak.
Steaks will be medium rare or 140 degrees F at this point. Cook for approximately 3 to 5 additional for medium range of 140 to 145 degrees F, or 6 to 9 additional minutes for medium-well range of 150 to 155 degrees F.
Remove from grill and rest for 10 minutes.
Serve with veggie topping.
Add a bit of shredded cheese over the topping to add an addition layer of flavor to the steaks.