Grilled Rib-Eye Steaks with Roasted-Pepper Salsa

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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For salsa:
6 red bell peppers (2 lb)
1 to 2 teaspoons habanero or Scotch bonnet chiles, seeded and minced
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley

For steak:
4 (1 1/2-inch-thick) bone-in rib-eye steaks (7 lb)
3 1/2 teaspoons salt
2 teaspoons black pepper

Special equipment: an instant-read thermometer

Garnish: flaky sea salt such as Maldon


Make salsa:
Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas) see “Grilling Procedure” and cooks’ note,

Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.

Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.

Grill Steaks:
Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas) see “Grilling Procedure” and cooks’ note, below.

Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.

Cooks’ notes:
If you’re using a charcoal grill for the peppers and steaks, the coals will need to be replenished and rearranged before you grill the steaks. Instead of grilling the peppers, you can broil them on rack of a broiler pan about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes, then proceed with recipe.

Steaks can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan, uncovered, turning over once, about 10 minutes total. Reduce heat to moderately low and cook steaks, covered with an inverted roasting pan, turning over occasionally, 10 to 15 minutes more for medium-rare.

Salsa, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley just before serving.

Serves 6. Recipe by Ian Knauer via