Three-Herb Steaks

ingredients

• 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 inch thick
• 2 medium red or yellow sweet peppers cut into 1/2-inch rings, seeds removed
• 1 Tbsp. Olive oil
• Salt and pepper

  directions

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. Rub half the mixture on both sides of steaks. Cover; refrigerate steaks 1 hour. Meanwhile, brush pepper rings with 1 tablespoon olive oil. Season lightly with salt and pepper
2. 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)). Grill pepper rings next to the steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.
3. To serve slice steaks across the grain. Serve with sweet pepper rings.
4. Makes: 6 servings

Steak with Onion Relish

ingredients

• 1 1-1/4- to 1-1/2-pound beef flank steak
• 1/2 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon snipped fresh oregano
• 1 tablespoon snipped fresh sage
• 2 teaspoons beef bouillon granules
• 1 teaspoon freshly ground black pepper
• 2 sweet onions (such as Vidalia, Maui, Texas Sweet, or Walla Walla), halved lengthwise and thinly sliced
• 1 medium red or yellow sweet pepper, cut into thin bite-size strips
• 8 7- to 8-inch flour tortillas, warmed*

 

     directions

1. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a plastic bag set in a shallow dish. For marinade, in a small bowl combine balsamic vinegar, olive oil, honey, oregano, sage, bouillon granules, and black pepper. Pour half of the marinade over the steak; seal bag. Set remaining marinade aside. Marinate in refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally.
2. In a large nonstick skillet combine onions and reserved marinade. Bring to boiling; reduce heat to medium-low. Simmer, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Add sweet pepper strips; cook, uncovered, over medium-high heat for 4 to 5 minutes or until pepper strips are crisp-tender, stirring constantly.
3. Drain steak, reserving marinade. Place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160 degree F), turning and brushing once with reserved marinade halfway through grilling. Discard any remaining marinade.
4. To serve, thinly slice steak diagonally across the grain. Serve steak strips in warm tortillas. Top with the onion mixture. Makes 8 servings.
5. *Note: To warm tortillas, wrap in foil and place alongside steak on grill; grill about 10 minutes or until heated through, turning occasionally. (Or wrap in waxed paper or microwave-safe paper towels; microwave on 100 percent power [high] for 30 to 60 seconds.)