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Herb-Rubbed Top Sirloin Steak with Peperonata


Herb-Rubbed Top Sirloin Steak with Peperonata Recipe

Ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 2 small red onions (about 12 ounces total), halved, sliced crosswise
  • 2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips
  • 1/4 teaspoon dried crushed red pepper
  • Coarse kosher salt
  • 3 tablespoons red wine vinegar
  • 2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon freshly cracked black pepper
  • 1 1/2 teaspoons coarse kosher salt
  • 1 3- to 3 1/4-pound top sirloin steak, 2 to 2 1/2 inches thick
  •  
  • Extra-virgin olive oil (for drizzzling)
Directions:
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Rank

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