1. In a small bowl, combine 4 teaspoons oil, 1 tablespoon rosemary, the garlic, and herbes de Provence. Season steaks generously with salt and pepper, then rub with oil mixture. Let sit at room temperature for at least 10 minutes and up to 1 hour. Meanwhile, heat grill to high for at least 10 minutes, then clean and oil grates.

2. Toss peppers with remaining 1 tablespoon oil in a large bowl and season with salt and pepper. In a small bowl, stir together vinegar, remaining 1 tablespoon rosemary, the sugar, and 1/2 teaspoon salt until sugar and salt are dissolved; set aside.

3. Pat steaks dry, being careful not to brush off herbs and garlic, then transfer to grill along with peppers and reduce heat to medium; reserve bowl. Close lid and cook, turning peppers and flipping steaks every few minutes, until peppers are charred and tender and thickest part of steaks registers 130 degrees for medium-rare, 6 to 8 minutes for peppers and 10 to 12 minutes for steaks.

4. Immediately return grilled peppers to reserved bowl and toss with vinegar mixture. Cover and set aside to marinate, tossing occasionally, 10 to 15 minutes. Transfer steaks to a cutting board and let rest 5 to 10 minutes, then slice against the grain. Arrange steak and peppers, plus any accumulated juices, on a platter and serve.

Source: Hannaford fresh Magazine, July-August 2021