Herb-Rubbed Top Sirloin Steak with Peperonata

Herb-Rubbed Top Sirloin Steak with Peperonata
Photo by Con Poulos

Ingredients

  • Coarse kosher salt
  • 3 tablespoons red wine vinegar
  • 1 ½ teaspoons coarse kosher salt
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 1 tablespoon freshly cracked black pepper
  • 3 tablespoons extra-virgin olive oil
  • + 8 more ingredients
    • 2 tablespoons salt-packed capers
    • 1 tablespoon fresh thyme
    • ¼ teaspoon dried crushed red pepper
    • Extra-virgin olive oil
    • 1 tablespoon fresh oregano
    • 2 pounds mixed red and yellow bell peppers
    • 2 small red onions (about 12 ounces total)
    • 1 3- to 3 1/4 -pound top sirloin steak, 2 to 2 1/2 inches thick

Heat olive oil in heavy large pot over medium heat. Add onions; sauté until almost tender, about 6 minutes. Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35...

View full recipe at Epicurious

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