- Serves: 2-4 servings
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- 1-2 lbs. Oliver’s USDA Prime Bone-In Rib Eye Steak, at room temperature
- 1 lb. Sweet Mini Peppers, halved/seeds removed & thinly sliced
- 1/2 White Onion, thinly sliced
- 2 Garlic Cloves, finely minced
- 3/4 c. Apple Cider Vinegar
- 1/3 c. Sugar
- 1-2 tbsp. Vegetable Oil
- Salt & Black Pepper
- OPTIONAL: 1 Habanero Pepper, seeded/ribs removed & finely chopped
Combine onion, sliced sweet peppers, habanero (if using), white onion, and garlic in a non-reactive mixing bowl; mix with a liberal amount of salt to help release moisture, then cover and leave out for 6 to 8 hours. Rinse thoroughly and drain. Combine vinegar and sugar in a large pot, stirring constantly until sugar is dissolved. Bring mixture to a boil, then reduce heat to a simmer. Stir in drained veggies; bring mixture back to boil, then reduce to a simmer for 10 to 15 minutes. Remove from heat and cool completely.
Preheat grill for direct, high heat. Lightly pat steak dry with a paper towel, then rub with vegetable oil. Season liberally on all sides with salt and black pepper, then place steak on preheated grill. Sear steak on one side without moving for about 4 to 5 minutes, then flip.
Allow steak to cook an additional 4 to 5 minutes without moving, then flip again, turning the steak 45 degrees to get crossed grillmarks. Continue cooking, flipping once more or as needed, until steak reaches desired doneness - transfer to a warm plate to rest for at least 10 minutes. Serve with plenty of sweet pepper relish - goes great with grilled corn!