Three-Herb Steak

Name: Three-Herb Steak
Ingredients: 12 cup snipped fresh parsley; 14 cup olive oil; 14 cup snipped fresh basil; 1 tablespoon snipped fresh oregano; 1 -2 teaspoon cracked black pepper; 12 teaspoon salt; 2 top beef loin steaks, cut 1 1/2 inch thick; 2 medium bell peppers, cut in 1/2-inch rings, seeds removed (red and yellow); 1 tablespoon olive oil; salt and pepper

10 ingredients

13 steps

Ingredients

12 cup snipped fresh parsley
14 cup olive oil
14 cup snipped fresh basil
1 tablespoon snipped fresh oregano
1 -2 teaspoon cracked black pepper
12 teaspoon salt
2 top beef loin steaks, cut 1 1/2 inch thick
2 medium bell peppers, cut in 1/2-inch rings, seeds removed (red and yellow)
1 tablespoon olive oil
salt and pepper

Directions

1

In a bowl combine parsley, the 1/4 cup olive oil, basil, oregano, black pepper, and 1/2 teaspoon salt.
2

Trim fat from meat.
3

Pat ab out two thirds herb mixture on both sides of steaks.
4

Cover; refrigerate 1 hour.
5

Meanwhile, brush pepper rings with the 1 tablespoon olive oil.
6

Season with salt and pepper.
7

For charcoal grill, grill steaks on rack of uncovered grill to desired doneness, turning once.
8

Allow 15 to 19 minutes for medium-rare (145F) or 18 to 23 minutes for medium (160F).
9

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

Remove steaks from grill and sprinkle with remaining herb mixture.
11

Cover; let stand 5 to 10 minutes.
12

Slice steaks across grain of meat.
13

Serve with sweet pepper rings.