Grilled rib-eye steaks with roasted peppers

Grilled rib-eye steaks with roasted peppers

¼ cup olive oil
4 spring onions, finely chopped
2 teaspoons mustard
2 tablespoons white wine vinegar
2 tablespoons strained capers
1kg. Potatoes
2/3 cup olive oil
2 tablespoons thyme, finely
2 tablespoons rosemary, finely chopped
4 thick rib-eye steaks
3 red bell peppers
3 yellow bell peppers
3 green bell peppers
4 cloves garlic, finely chopped
2 tablespoons parsley, finely salt and pepper

1. mix olive oil with spring onions, vinegar and capers, season with salt and pepper
2. boil potatoes with skin in plenty salted water until tender. Strain and return the potatoes into the same pot on a low heat for a few minutes. Let cool. Chop into chunks and toss with the mixed dressing, leave to marinate.
3. Mix ½ cup of olive oil with thyme and rosemary and marinate the steaks for 1 hour.
4. Grill the bell peppers until charred. Let cool and peel the skins off, discard the sees and veins and cut into big slices.
5. Mix 1/3 cup of olive oil with garlic and marinate the bell peppers until ready to serve.
6. Preheat a steel pan with little olive oil until very hot. Lift the steak and pat excess oil off with kitchen towel, sprinkle with salt and pepper and grill the steaks until almost medium-rare. Both sides for about 6 minutes. Leave to rest for 5 minutes.Slice the steaks diagonally and arrange on the serving plates. Accompany with potatoes and bell peppers, sprinkle with chopped parsley and serve.