From Robb Lucas (Chef at Koi). Easy and Delicious…
- 1 tbsp. olive oil
- 1 green bell pepper cut in 1-inch pieces
- 1 tbsp soy sauce
- 1/4 cup sour cream
- 3/4 cup cilantro leaves lightly packed
- 1 small organic clove, peeled
- 2 oz. cream cheese
- 1 (10 to 12 oz) rib eye steak
- garlic salt
- black pepper
1- Cook peppers in olive oil in large skillet over medium heat 5 minutes or until soft. Add soy sauce. Set aside.
2- Pulse sour cream, cilantro and garlic in blender. Add peppers and cream cheese. Puree until smooth. Season sauce to taste with salt. Set aside.
3- Sprinkle rib eye with garlic salt and pepper. Grill steak covered with grill lid over medium-high heat 5 minutes on each side or until desired degree of doneness. Remove from heat. Let stand 10 minutes. Slice diagonally into bite-size pieces. Serve with the pepper cream sauce.