- 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
- 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
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.
Glorious Sirloin lemon 🍋 spiced crust !
by twopence media @ flickr
Mix the olive oil, basil, parsley, oregano, cracked black pepper, and salt to make the marinade in a bowl.
Before pouring the mixture over the steak on both sides, you need to trim off any excess fat.
Once coated in the marinade, cover the steak, place them on a clean plate, and put them in the refrigerator for one hour.
While the steak is in the refrigerator, slice up the peppers and coat them with olive oil, salt
Put these to one side, ready for when you start cooking.
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.
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.
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.
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.
To serve, you simply slice the steak across the grain and then top off with some of the pepper rings.