Grilled Rib-Eye Skewers With Roasted Peppers and a Green Salad

Ingredients

• 2 pounds dry-aged steak, such as rib-eye or strip steak, cut into 1½-inch cubes
• ¼ cup extra-virgin olive oil, plus more for brushing meat
• 12 jarred piquillo peppers, strained
• Kosher salt
• 1 head green leaf lettuce, cored and roughly torn
• ½ Spanish onion, thinly sliced
• 1½ tablespoons cider vinegar

Method

1. Preheat a grill to high. Preheat oven to 375 degrees. Thread meat onto 8 flame-resistant skewers and lightly brush with olive oil.
2. Arrange peppers on a baking sheet and drizzle with 2 tablespoons olive oil. Season lightly with salt. Roast peppers until slightly caramelized in spots, about 5 minutes.
3. Meanwhile, lay skewers on grill and season with salt. Once meat browns on underside, after 1-2 minutes, turn skewers and continue cooking until interior is rare to medium-rare, 1-2 minutes more. Remove meat from grill and let it rest at least 5 minutes.
4. Meanwhile, make the salad: In a large bowl, toss lettuce with onions. Toss in vinegar and enough olive oil to lightly coat leaves, about 2 tablespoons. Season with salt and more olive oil to taste.
5. Arrange skewers on plates or a large platter, and season meat with more salt. Drape roasted peppers over top and serve salad alongside.