Steaks with Charred Pepper Relish

Ingredients

• 1 (12 oz) bag mini sweet peppers
• 4 oz Deli pecorino Romano cheese
• 1 ½ lb boneless grilling steaks (such as New York strip, ribeye, or tenderloin)
• 2 tablespoons olive oil, divided
• 1 teaspoon barbecue seasoning

Prep

1. Preheat grill (or grill pan) on medium-high. Cut peppers in half lengthwise and remove stems and membranes.
2. Cut cheese into 4 (1/2-inch-thick) slices.

Steps

1. Coat steaks with 1 tablespoon oil and sprinkle with seasoning. Place steaks and peppers on grill; grill 8–10 minutes, turning occasionally, until peppers are tender and charred and steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
2. Grill cheese slices 1–2 minutes on each side; set aside to cool.
3. Remove burned bits from peppers (if desired). Chop peppers and cheese into bite-size pieces; stir in remaining 1 tablespoon oil. Top steaks with relish. Serve.
4. NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.