A 2004 Montevina Terre d’Oro Amador County Zinfandel ($22) will go great with the recipe below.I must admit: I am a carnivore -- especially when it comes to beef. Give me a piece of red meat and I’ll rub that sucker with loads of black pepper, garlic and a little Kosher salt, and then I’ll build a charcoal fire so big it will create its own micro-climate. Next, I’ll roast the meat until the red inside just starts turning pink, and then I’ll wolf it down with a big, purple wine that will make your lips pucker and your heart sing!
And while there’s nothing better in this whole wide world than any type of meat or even fish on a grill, I must admit that I do enjoy my veggies, too, particularly the ones I procure from our own farmer’s market here in Charleston. For the next six weeks, we’ll have the opportunity to choose from a cornucopia of the region’s most wonderful assortment of vegetables.
I am a fan of peppers! Green ones, red ones and especially hot ones. I have prepared peppers in more ways than the normal person can fathom. I roast them, stuff them, fry them, freeze them, can them and, above all, I consume them almost daily. One of my favorite ways to prepare red, sweet peppers combines stuffing, roasting and grilling. I think you’ll love this recipe. Today, I’m going to share a recipe with you for a special summer time meal combining the best ingredients from my favorite food groups – red meat, vegetables and pasta. Oh, and I’ll tell you about a wine or two that will make the whole experience even more pleasurable. This recipe is for two people so you can increase it depending upon the number you’re serving
Preparing the meat and the peppers1. Use a one and one-half inch rib-eye steak. Put a few drops of olive oil on each side of the meat and then rub both sides with a mixture of one-half teaspoon of kosher salt and minced garlic and one teaspoon of coarsely ground black pepper. Set aside for about one hour.