Grilled Boneless Ribeye Steak with Fajita-Style Sautéed Peppers & Onions

Juicy ribeye steaks, grilled to perfection served alongside vibrant fajita-style sautéed peppers and onions, for a flavorful Tex-Mex delight.

Ingredients:

• 4 Four Sixes® Ranch Brand Ribeye Steaks
• 6 Peppers, assorted colors
• 1 Red onion, large
• 1 tsp. Cumin
• 1-1/2 tsp. Onion Powder
• ½ tsp. Paprika
• 1 tsp. Sugar
• Salt & Pepper

Instructions:

Steak Prep & Cook Instructions:

1. Preheat grill to medium high heat.
2. Remove steaks from the refridgerator, season with salt & pepper, and let sit covered at room temperature for 30 minutes.
3. Place the steaks on the heated grill.
4. To achieve cross hatch grill marks, turn the steaks 45 degrees after 2 minutes and let them cook for another 2 minutes before flipping.
5. For medium rare steaks (130 internal), they should take approximately 7-9 minutes on the grill.
6. When the steaks are done, remove them from the grill and let them rest covered loosely with foil for 5 minutes before eating.

Fajita-Style Sauteed Peppers & Onions Instructions:

1. Cut bell peppers in half, remove stems and seeds.
2. Slice into ¼ inch strips, set aside.
3. Peel and slice red onion into ¼ inch strips.
4. Add dry seasonings in a bowl and mix.
5. In a large skillet, add vegetable oil on high heat.
6. Once the skillet is smoking, add bell peppers and onions, saute for 5 minutes or until peppers and onions are soft and pliable.
7. Add dry seasoning mix to peppers and onions and stir together.
8. Reduce heat to medium heat and continue to cook for 3 minutes.

Grill Tips:

• Ribeye steaks have a tendency for flare-ups on the grill so don’t walk away. If you do get a flare-up, move the steak and also have a spray bottle with water to keep flames under control.