Uncork a Gamay Beaujolais to go with this menu, or here’s a nice alcohol-free alternative: cranberry juice and sparkling water with a spritz of fresh lime juice. Serve grilled slices of French bread or the Baked Baguette with Lemon-Garlic Butter to soak up the rich juices from the steaks and peppers.

　　

Ingredients

Serves 8

　　2/3 cup olive oil

　　2 tablespoons minced fresh thyme

　　2 tablespoons minced fresh savory or 2 teaspoons dried

　　4 teaspoons mashed anchovy fillets

　　4 14- to 16-ounce rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat

　　3 red bell peppers

　　3 yellow bell peppers

　　2 green bell peppers

　　4 garlic cloves, minced

　　2 tablespoons minced fresh parsley

　　

Step 1

Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight.

　　

Step 2

Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)

　　

Step 3

Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes.

　　

Step 4

Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.