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Tuesday: Rib Eye Steaks with Blistered Padron Peppers and Tomatoes

My dog ate half of one of these steaks when I wasn't looking!! Lucky doggy. NOTE: We are cooking and extra steak for use later in the week.
Serves: 4     Prep: 5     Cooking: 20

Ingredients

2-3 rib eye steaks
2 teaspoons salt
1 teaspoon pepper
2 tablespoons olive oil
1 pint Padron or Shishito peppers
1 pint cherry tomatoes

Instructions

1
Preheat oven to 500º.
2
Place a cast-iron skillet in the oven.
3
When the oven reaches temperature, remove the skillet and place on the stovetop over high heat for a few minutes.
4
Pat steak dry with papertowel.
5
Season both sides of the steak with salt and pepper.
6
Add 1 tablespoon olive oil to the skillet and immediately place the steaks in the skillet.
7
Cook I minute without moving.
8
Flip the steaks and place the skillet in the oven.
9
Roast for 2 minutes, flip and roast for another 2 minutes. Roast more if you prefer your steaks medium to well done.
10
Transfer steaks to cutting board to rest.
11
Place skillet over medium high heat and add 1 tablespoon olive oil.
12
Add peppers and sprinkle with ½ teaspoon salt.
13
Toss in pan for 2 minutes.
14
Add tomatoes and cook together with peppers for 1 minute.
15
Serve sliced steaks topped with peppers and tomatoes.