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Entree
American
2 servings
10 minutes
20 minutes
2 bone-in rib eye steaks
Sea salt
Freshly ground pepper
1 tablespoon extra virgin olive oil plus more as needed
1 tablespoon unsalted butter
1 (8 oz.) package Melissa’s Cipolline Onions, peeled
½ pound Melissa’s Veggie Sweet Mini Peppers
½ pound Shishito Peppers
Season the steaks on both sides with the salt, pepper and grlic and set aside.
In a sauté pan, heat the olive oil and melt the butter.
Add the cipolline onions, season with salt and pepper and caramelize them, over medium-high heat, stirring occasionally.
Once caramelized, remove the onions and set aside.
Prepare a hot grill.
In the sauté pan that the onions were cooked in, pan sear the mini peppers and the shishito peppers. Set aside.
Now add the steaks to the grill and cook until desired doneness.
Plate everything equally on 2 plates and serve.
