2-3 2 inch thick ribeye steak
1 package mini bell peppers
1 head of romaine lettuce
1 package of spring mix salad
1 cup finely sliced red cabbage
2 Persian cucumbers sliced
1 bunch green onions sliced Sliced red radishes Juice of lemon
3 Tbsp Olive oil

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Steak Salad with Roasted Peppers #brunch #grillingsteaks #grilling #crowdpleaser #traderjoes 2-3 2 inch thick ribeye steak 1 package mini bell peppers 1 head of romaine lettuce 1 package of spring mix salad 1 cup finely sliced red cabbage 2 Persian cucumbers sliced 1 bunch green onions sliced Sliced red radishes Juice of lemon 3 Tbsp Olive oil * Remove steaks from refrigerator * Brush each side with oil and season generously with Salt&Pepper * Let steaks sit in room temperature at least 30 min * Preheat outdoor grill to high about 500 degrees. Sear steaks 2 minutes per side * Reduce the heat to med-low continue cooking with lid closed until the steaks reach level of doneness. (130 F for med-rare) * Remove from the grill, cover loosely with foil and rest 10-15 minutes before cutting. This step is crucial to avoid having dry steaks * Coat peppers with olive oil and sprinkle S&P cook until you see grill marks * While steaks are cooking mix the other ingredients in a large bowl * Add olive oil, lemon juice and Salt&Pepper, gently toss and place on a serving plate * Arrange thinly sliced steaks and grilled peppers on top and serve.

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