| 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 |
tb |
Olive oil |
| 2 |
tb |
Balsamic vinegar or red wine vinegar |
| 6 |
|
Garlic cloves; minced |
| 1 |
lg |
Onion; sliced |
| 1 |
lg |
Red bell pepper; sliced |
| 1 |
lg |
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
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