Ingredients:
280 g Certified Angus Beef Ribeye (trimmed)
onions
olive oil
salt and black pepper
red bell peppers (big)

Procedure:
1. Get the grill started and heat for 20-30 minutes until about 400°F (204°C).
2. Season the meat well on both sides. Place the steak on the grill on one side until grill marks appear. Turn 180°F to achieve cross hatch marks. Flip the steak and repeat the procedure. Grill for about 4 minutes or until desired doneness is achieved. Let the meat rest for about 5 minutes to allow the natural juice of the steak to settle.
3. Drizzle the onion with some olive oil then season it with salt and black pepper. Cook in the oven until brown and soft.
4. Grill the bell peppers then skin and remove the seeds. Season with salt and pepper and drizzle with olive oil. Bake at 160°C.