Note: For those with a low tolerance for heat, substitute 1 red, yellow, or green bell pepper for the serrano and jalapeqo chili peppers. When chopping chili peppers, wear rubber gloves to prevent the hot oils from getting on your hands. Use four 8- to 10-oz. rib-eye steaks that are 1 to 1 1/2 inches thick. You can substitute a yellow bell pepper for orange if desired. Kosher salt may be used in place of sea salt.
1. Preheat grill to medium heat. Remove steaks from refrigerator and let rest at room temperature while you prepare peppers.
2. Cut each pepper into thin strips. Place in a small mixing bowl and toss with 2 tsp. of the oil. Transfer peppers to a large sheet of heavy-duty foil and bring corners together to form a pouch. Peppers should not be tightly wrapped in the foil. There should be an air pocket large enough for peppers to steam while cooking. Place foil bag over direct heat on grill for 5 minutes.
3. Sprinkle salt, black pepper, and oregano over both sides of steaks. Move foil pouch of peppers to indirect heat and heat for another 10 minutes while you grill steaks. Brush grill with remaining 1 tsp. olive oil, place steaks over direct heat, and sear on each side for 2 minutes. Move steaks to indirect heat and cook for another 5 to 7 minutes for medium-rare. Arrange steaks on a serving platter.
4. Remove foil bag from grill. Open slowly, being careful to avoid escaping steam. Pour peppers over steaks and serve.
Source: Hannaford fresh Magazine, May - June 2009