Traveling Gourmet--Seared Rib-Eye Steak with Spinach and Roasted Pepper Salad

For dinner tonight, we're having one of Giada DeLaurentiis' recipes from her old show, Everyday Italian (and this link will get you to the recipe).  I make mine with spinach, and so I've changed the name.  She uses arugula, and we prefer spinach.  Also, we barbecue the rib-eye steak instead of pan-searing it.  I've done it both ways though, and so that makes this an all-weather one-dish meal recipe.  You can serve it alone or add some garlic bread. 

You can sometimes find the red and yellow roasted peppers in the same bottle.  With space at a premium in an RV, that's the way I try to find them.  The other way is to make them yourself, which is easy enough.  Just roast them whole in a very hot oven (or if you have gas, you can roast them right over the open flame) until they're blackened, then put them in a sealed plastic bag for 15 minutes after removing them from the oven.  When you take them out at the end of 15 minutes, the skins will slip right off and voila!  You have delicious home-made roasted peppers.  Don't use the green or purple ones, however, because they are too bitter for roasting.