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Grilled Rib Club Steaks with Roasted Pepper Salsa


  • 2 (1½-inch-thick) Bone in Rib Club Steaks

  • Taste Borsari Seasoning

  • Taste Cracked Black Pepper

  • Canola Oil

  • 3 Red Bell Peppers

  • 1 Poblano Pepper

  • 2Tbl Fresh Lemon Juice

  • 1Tbl Extra Virgin Olive Oil

  • 1clove Garlic, finely chopped

  • Taste Salt & Pepper

  • 2Tbl Parsley, Coarsely Chopped


Preheat grill on medium high. Oil grill rack lightly with canola oil and grill the peppers, turning when one side starts to char. 15-18 minutes total. Place hot bell peppers in a bowl and cover with plastic wrap. Allow them to cool to the touch. Pepper peppers and remove seeds and stems. Cut the peppers into thin strips and toss with lemon juice, olive oil, garlic, parsley and salt & pepper. Set aside.

Season the steaks with Borsari and extra black pepper and rub lightly with canola oil. Turn off one of the grill burners. Sear the steaks 2-3 minutes per side (until nice grill marks appear) over direct flame. Move the steaks off the direct flame and close the lid of the grill for 4-6 minutes or until the steaks are at your desired doneness. (125*F internal temperature for rare) Allow steaks to rest for 10-12 minutes before serving. Top with the salsa and serve.

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