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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Sicilian Ribeye Steak Pepperonata

2 Hen House Market Rib Eye Steaks
1 1/2 c. Italian seasoned bread crumbs
1 tsp. chopped garlic
Salt to taste

Green and Red Bell Peppers (sliced thick)
1 Med. Onion (sliced thick)
2 oz. Olive oil
Sugar to taste
Red pepper flakes to taste

Combine bread crumbs, garlic and salt. Dip each steak in olive oil (letting excess drip off) and then into the bread crumbs covering all sides. Repeat dipping steak in oil and bread crumbs (steaks are breaded twice). Cover with waxed paper and refrigerate at least 30 minutes before grilling.

In a large saute pan, saute peppers and onions in olive oil until onions are carmelized. Add a pinch of sugar and red pepper flakes. Set aside.

Saute steaks in olive oil on both sides until desired temp. Place on serving platter and top with pepper and onion mixture. Serve hot.