Ingredients
- 2 Beef Top Loin Steaks1 ½ Inch Thick
- 2 Medium Red sweet peppersor Yellow Sweet Peppers (Seeds Removed And Cut Into ½ Inch Rings)
- 1 Tablespoon Olive oil
- Salt
- Pepper
- 1 cup Freshly Cut Parsley
- 2 oz Olive oil
- 1/2 cup Freshly Cut Basil
- 1 Tablespoon Freshly Cut Oregano
- 2 Teaspoons Of Freshly Cracked black pepper
- 1/2 Teaspoon Salt
Directions
The three herb mixture is a simple way to boost the flavor in any dish: bread, steak, seafood, veggies. It is the perfect choice to add to your food, so double the recipe if you want to store some for your next meal.
You won’t regret it.
Featured image:
Glorious Sirloin lemon 🍋 spiced crust !
by twopence media @ flickr
Steps
1 Done | Mix the olive oil, basil, parsley, oregano, cracked black pepper, and salt to make the marinade in a bowl. |
2 Done | Before pouring the mixture over the steak on both sides, you need to trim off any excess fat. |
3 Done | Once coated in the marinade, cover the steak, place them on a clean plate, and put them in the refrigerator for one hour. |
4 Done | While the steak is in the refrigerator, slice up the peppers and coat them with olive oil, salt |
5 Done | Put these to one side, ready for when you start cooking. |
6 Done | As soon as you remove the steaks from the refrigerator, start up the barbecue to give the time to come up to room temperature, making it much easier to cook. |
7 Done | If you want your steaks to be medium-rare, cook for between 15 and 19 minutes; However, for medium, then cook for between 18 and 23 minutes. |
8 Done | Grill the peppers for 10 minutes before you take the meat off. Note that you should turn them in once during this time to sure that they are well cooked. |
9 Done | When you finish cooking the steaks, remove them from heat, transfer them on a clean plate, sprinkle with the rest of the herb mixture before you cover them, and then leave them to stand for 10 minutes. |
10 Done | To serve, you simply slice the steak across the grain and then top off with some of the pepper rings. |
