This recipe is courtesy of Melissa’s mom.
1/2 cup olive oil
2.5 tbsp Balsamic vinegar
3 tsp garlic, minced (about 6 cloves)
2 tsp dried rosemary
1 tsp black pepper, ground or well-crushed
4 3/4 inch thick steaks
1 jar roasted red peppers (7 ounce), drained, cut into strips (or do it yourself)
Whisk oil, 1 tbsp vinegar, 2 tsp garlic, rosemary, and black pepper in 13x9x2-inch glass baking dish. Add steaks; turn to coat.
Heat heavy large skillet over high heat. Remove steaks from marinade and sprinkle with salt. Place steaks in skillit and saute to desired doneness (about 4 mins/side for medium rare). Transfer steaks to plates. Add red peppers, 1.5 tbsp vinegar and 1 tsp garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks. Makes 4 servings.