This recipe that I'm posting here is actually more of a summer recipe since it's really a grilling recipe (it's from the June 2007 issue of BH&G). Brian and I don't have a grill yet, so we adapted it to the oven and it was delicious. We are having company from out of town on New Year's Day and this is what we are serving. It's quick, simple, and yummy. I am not a big meat eater - this is the first steak I have ever cooked in the seven years of married life - and I love it.
1/2 C snipped fresh parsley
1/4 C olive oil
1/4 C snipped fresh basil (the best part! I love fresh basil)
1 Tb snipped fresh oregano (we use 1 tsp of dry and it works fine)
1 to 2 tsp cracked black pepper
1/2 tsp salt
2 beef top loin steaks, cut 1 1/2 in thick
2 med red or yellow bell peppers (I use one of each color), cut in 1/2 inch rings, seeds removed
1 Tb olive oil
salt and pepper
1. In a bowl combine parsley, the 1/4 C olive oil, basil, oregano, black pepper, and 1/2 tsp salt. Trim fat from meat. Pat about two-thirds of herb mixture on both sides of steaks. Cover; refrigerate 1 hour. Meanwhile, brush pepper rings with the 1 Tb olive oil. Season with salt and pepper.
2. For charcoal grill, grill steaks on rack of uncovered grill to desired doneness, turning once. Grill pepper rings next to steaks the last 8 to 10 minutes of grilling or until peppers are tender, turning once. Remove steaks from grill and sprinkle with herb mixture. Cover; let stand 5 to 10 minutes.
3. Oven adaption: Broil steaks directly under broiler to desired doneness, turning once. (We don't have a broiler pan, so we rigged up some foil ridges to set the steaks on.) Remove steaks from oven and sprinkle with herb mixture. Cover; let stand 5 to 10 minutes. Meanwhile, broil pepper rings until peppers are tender, turning once.
4. Slice steaks across grain of meat. Serve with sweet pepper rings.
Makes 6 servings.