4 x 1” (4 x 2.5 cm) thick rib-eye steaks
2 large red bell peppers, cut into 1 1/2” (4 cm) strips
2 large yellow bell peppers, cut into 1 1/2” (4 cm) strips
2 large green bell peppers, cut into 1 1/2” (4 cm) strips
salt and freshly ground pepper to taste

Gorgonzola Butter
1/4 cup (60 mL) crumbled Gorgonzola cheese
2 Tbsp (30 mL) butter, room temperature
1 Tbsp (15 mL) minced fresh marjoram or oregano
pepper to taste

Marinade
1/2 cup (125 mL) olive oil
6 large garlic cloves, minced
2 Tbsp (30 mL) minced fresh marjoram

In a small bowl, beat together Gorgonzola, butter and marjoram. Season with pepper.

Combine oil, garlic and marjoram in shallow glass baking dish.

Place steaks and peppers in marinade. Turn to coat. Let stand 2 hours at room temperature or overnight in refrigerator. Turn occasionally.

Heat barbeque to medium high. Place steaks and peppers on grill. Sprinkle with salt and pepper. Grill steaks 5 minutes per side for medium-rare.

Grill peppers until tender (10 minutes), turning occasionally.

Transfer steaks to platter and surround with peppers. Top each steak with Gorgonzola Butter.

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