Top Sirloin Steak With Bell Pepper And Onion Saute
| 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)
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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