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It's made from one of the hottest chiles on earth, so heat seekers can slather the salsa all over their rib eyes with bravado; but those with refined taste buds will appreciate how the peppers' sweet fruitiness cuts through the rich, meaty steaks.
Ingredients
For salsa
* 6 red bell peppers (2 pounds)
* 1 to 2 habanero or Scotch bonnet chiles, seeded and minced
* 3 tablespoons fresh lemon juice
* 2 tablespoons extra-virgin olive oil
* 1 garlic clove, finely chopped
* 3/4 teaspoon salt
* 1/2 teaspoon black pepper
* 2 tablespoons coarsely chopped fresh flat-leaf parsley
For steak
* 4 (1 1/2-inch-thick) bone-in rib-eye steaks (7 pounds)
* 3 1/2 teaspoons salt
* 2 teaspoons black pepper
* Special equipment: an instant-read thermometer
* Garnish: flaky sea salt such as Maldon
* 6 red bell peppers (2 pounds)
* 1 to 2 habanero or Scotch bonnet chiles, seeded and minced
* 3 tablespoons fresh lemon juice
* 2 tablespoons extra-virgin olive oil
* 1 garlic clove, finely chopped
* 3/4 teaspoon salt
* 1/2 teaspoon black pepper
* 2 tablespoons coarsely chopped fresh flat-leaf parsley
For steak
* 4 (1 1/2-inch-thick) bone-in rib-eye steaks (7 pounds)
* 3 1/2 teaspoons salt
* 2 teaspoons black pepper
* Special equipment: an instant-read thermometer
* Garnish: flaky sea salt such as Maldon
Directions
Make salsa:
Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.
Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
Grill Steaks:
Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas).
Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120
Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.
Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
Grill Steaks:
Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas).
Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120
