1 teaspoon dried thyme
1 tablespoon coarsely ground black pepper
Pepper relish
3 tablespoons olive oil
2 small red onions, halved, sliced crosswise
2 pounds mixed bell peppers (red, orange, yellow), cut lengthwise into half-inch wide strips
1/2 pound baby bella mushroom slices
1/4 teaspoon crushed hot red pepper flakes
Sea salt, if using
3 tablespoons red wine vinegar
2 tablespoons capers, drained
1 tablespoon chopped, fresh oregano
1 tablespoon chopped, fresh thyme
For the relish, in a large, deep, non-stick skillet, over medium, heat olive oil. Add onions and saute until almost tender, about 6 minutes. Add bell peppers and mushroom slices, along with hot red pepper flakes and sea salt. Reduce heat to low, cover and cook until peppers are just beyond crisp-tender, stirring occasionally, about 20 minutes. Add red wine vinegar, capers, fresh oregano and thyme. Increase heat to medium and cook 3 minutes longer, stirring often. Taste for salt and pepper. Remove to a bowl. If not using right away, cover and chill, then heat gently just before serving.
For the rib eyes, prepare grill for cooking steaks. Have steaks at room temperature (about 30 minutes out of the fridge). Combine dried oregano, thyme and coarsely ground black pepper. Pat steaks dry and sprinkle spice mixture onto both sides of steaks to lightly coat, pressing in spices so they'll adhere to steaks.
Grill steaks in two batches on an oiled rack set 5 to 6 inches over heat source. Grill 4 to 5 minutes per side (to 130 degrees for medium-rare). Transfer steaks to the center of a very large platter and spoon the veggie relish around the outside of the platter. Let stand 10 minutes before serving.
Oven fries
Yes, it may be warm outside, but these spuds don't take all that long in the oven. We flavor them with salt and pepper, of course, but also with shichimi togarashi, a Japanese seasoning that includes dried chiles, sesame seeds and seaweed; get some at an Asian market.
4 large baking potatoes (4-plus pounds), peeled, cut lengthwise into half-inch wide "planks," then each plank cut lengthwise into half-inch wide strips
3 tablespoons olive oil
