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Friday, May 21, 2010

Grilled, Marinated Beef Steak Recipe


1/2 cup snipped fresh parsley
1/4 cup olive oil
1/4 cup snipped fresh basil
1 tbsp snipped fresh oregano
1 to 2 tsp cracked black pepper
1/2 tsp salt
2 beef top loin steaks, cut 1 1/2 inches thick
2 medium red or yellow bell peppers cut in 1/2 inch rings,
seeds removed
1 tbsp olive oil
salt and pepper to taste


1. In a bowl combine parsley, 1/4 cup olive oil, basil, oregano, cracked black pepper and 1/2 teaspoon salt. Trim fat from meat.

2. Rub half the mixture on both sides of steaks. Cover and refrigerate steaks 1 hour.

3. Meanwhile, brush pepper rings with olive oil and season lightly with salt and pepper.

4. For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium rare (145 degrees F.), or 18 to 23 minutes for medium (160 degrees F).

5. Grill pepper rings next to the steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once.

6. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.

7. To serve; slice steaks across the grain. Serve with sweet pepper rings.
Makes: 6 servings