1. Broil red pepper 6-inches from heat until skin blisters and blackens. Steam in plastic bag for 10 minutes. Peel off skin, discarding stem and seeds. Rinse and pat dry. Dice and set aside *or use one 4-oz jar roasted peppers, diced. 2. In a food processor puree ricotta, cream and garlic until smooth. 3. In a saucepan over low heat cook the diced sun-dried tomatoes and red pepper for 3-5 minutes, stirring occasionally. Blend in ricotta mixture. Cook 5 more minutes, stirring occasionally. Stir 1 1/2 tablespoons into ricotta sauce. 4. Meanwhile while sauce is cooking, grill steaks to desired doneness. 5. Transfer steaks to a plates and serve sauce with steaks. Top with whole sun-dried tomato and basil. ---------------------------------------------------------------------------
Nutrition
Ingredients
