CHARLESTON, W.Va. -- I admit I am a carnivore, especially when it comes to beef.
Give me a piece of red meat and I'll rub that sucker with loads of black pepper, garlic and a little kosher salt, and then I'll build a charcoal fire so big it will create its own microclimate. Next, I'll roast the meat until the red inside just starts turning pink, and then I'll wolf it down with a big, purple wine that will make your lips pucker and your heart sing!
Still, I do enjoy my veggies, particularly the ones from our own farmer's market in Charleston. For the next few weeks, we'll choose from a cornucopia of the region's most wonderful assortment of vegetables.
I am a fan of peppers! Green ones, red ones and especially hot ones. I have prepared peppers in more ways than the normal person can fathom. I roast them, stuff them, fry them, freeze them, can them and, above all, I consume them almost daily. One of my favorite ways to prepare red, sweet peppers combines stuffing, roasting and grilling.
I am sharing a recipe for a special summertime meal combining the best ingredients from my favorite food groups: red meat, vegetables and pasta. This recipe is for two people, so you can increase it depending upon the number you're serving.
A meaty note: I get most of my meat from Sandy Creek Farms in Ravenswood or Johnnies Fresh Meats at the Capitol Market. Sandy Creek Farms raises its own beef and pork, using only natural feeds such as corn, soybean meal, molasses and oats. It's about as organic as it gets and it is also terrific tasting. They deliver to Charleston once a week right to your door and you can contact them at (800) 487-2569 or wherestheb...@sandy
Preparing the meat
Use a 1 1/2-inch ribeye steak. Put a few drops of olive oil on each side of the meat and then rub both sides with a mixture of 1/2 teaspoon of kosher salt and minced garlic and 1 teaspoon of coarsely ground black pepper. Set aside for about 1 hour.
Cut 2 sweet red bell peppers lengthwise in half. Remove seeds and stems, rub inside and out with extra-virgin olive oil and sprinkle with salt and pepper.