Top Sirloin Steak with Bell Pepper and Onion Sauté
Juicy top sirloin steaks marinated in olive oil, vinegar, and garlic, then grilled to perfection and served with a colorful sauté of bell peppers and onions. Finished with crumbled blue cheese and fresh parsley for a restaurant-quality meal.
Ingredients
- •2 piece top sirloin steaks
- •6 tablespoons olive oil
- •2 tablespoons balsamic vinegar or red wine vinegar
- •6 cloves garlic
- •1 large onion
- •1 large red bell pepper
- •1 large green bell pepper
- •1 cup unsalted beef broth
- •½ cup Gorgonzola cheese
- •¼ cup Italian parsley
Cooking Instructions
- 1.
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.
30 min
- 2.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté 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.)
13 min
- 3.
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.
15 min
