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Top Sirloin Steak With Bell Pepper And Onion Saute

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Sami August 1993 1 Servings

INGREDIENTS

2 Top sirloin steaks, or one
2- to
3-pound steak 1
inch thick 1
1/2-pound
6 T Olive oil
2 T Balsamic vinegar or red wine
vinegar
6 Garlic cloves, minced
1 Onion, sliced
1 Red bell pepper, sliced
1 Green bell pepper, sliced
1 c Unsalted beef broth or
low-salt chicken
broth
Crumbled Gorgonzola or other
blue cheese
Minced fresh Italian parsley

INSTRUCTIONS

Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and
half of garlic in small bowl. Pour over steaks; turn to coat.  Marinate
30 minutes at room temperature or refrigerate 3 hours.  Heat 2
tablespoons oil in heavy large skillet over medium heat. Add  onion,
bell peppers and remaining garlic and saut 8 minutes. Add  broth,
increase heat and boil until vegetables are tender and liquid  thickens
slightly, about 5 minutes.  Season with salt and pepper. (Can be
prepared 3 hours ahead. Cover and  chill.)  Prepare barbeque (high
heat) or preheat broiler. Remove steaks from  marinade.  Sprinkle with
salt and generous amount of pepper. Grill steaks until  cooked as
desired, about 5 minutes per side for rare. Transfer steaks  to platter
and let stand 5 minutes. Bring vegetables to simmer. Slice  steaks;
arrange on platter.  Top with vegetables and skillet juices. Sprinkle
with cheese and  parsley.  Serves 4.  Bon Appetit August 1993
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1021
Calories From Fat: 770
Total Fat: 86.8g
Cholesterol: 0mg
Sodium: 2588.7mg
Potassium: 1646.4mg
Carbohydrates: 40.6g
Fiber: 9.2g
Sugar: 19.8g
Protein: 22.8g


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