Ingredients for Top Sirloin Steak with pepper and Onion Sauté

• 2 675g top sirloin steaks (or one 2- to 1.4kg steak), 1 inch thick

• 90ml olive oil

• 2 tablespoons balsamic vinegar or red wine vinegar

• 6 spicchi d'aglio, tritati

• 1 cipolla grande, affettata

• 1 large red pepper, sliced

• 1 large green pepper, sliced

• 240ml unsalted beef broth or low-salt chicken broth

• Crumbled Gorgonzola or other blue cheese

• Minced fresh Italian parsley

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, 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.)

Prepare barbeque (high heat) or preheat grill. 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.

Avvertenza

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