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INGREDIENTS
16 oz boneless Ribeye steak
Kosher Salt
Black Pepper
2g Smoked Paprika
2g Tomato Powder
2 Red Bell Peppers, deseeded and cut into ¾” strips
½ White Onion, cut into ¾” petals
1 small Garlic Clove chopped
1 tablespoon Dried Oregano
2 oz White Wine
Pinch of Dried Rosemary
⅓ c Carbone Marinara
2 tablespoons Extra Virgin Olive Oil
Chili Flake to taste