| | Directions | | In a bowl, combine parsley, the 1/4 cup olive oil, basil, oregano, black pepper, and 1/2 teaspoon salt. Trim fat from meat. Pat about two-thirds herb mixture on both sides of steaks. Cover; refrigerate 1 hour. Meanwhile, brush pepper rings with the 1 tablespoon olive oil. Season with salt and pepper. For charcoal grill, grill steaks on rack of uncovered grill to desired doneness, turning once. Allow 15 to 19 minutes for medium-rare (145° F.) or 18 to 23 minutes for medium (160° F.). 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 remaining herb mixture. Cover; let stand 5 to 10 minutes. Slice steaks across grain of meat. Serve with sweet pepper rings. Makes 6 servings. |
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| Ingredients | | - |  | 1/2 cup snipped fresh parsley |
| - | | 1/4 cup olive oil |
| - | | 1/4 cup snipped fresh basil |
| - | | 1 tablespoon snipped fresh oregano |
| - | | 1 teaspoon cracked black pepper |
| - | | 1/2 teaspoon Salt |
| - | | 2 beef top loin steaks, cut 1 1/2 inch thick |
| - | | 2 red or yellow sweet peppers, cut inch 1/2 inch rings, seeds removed (medium) |
| - | | 1 tablespoon olive oil |
| - | | Salt and pepper |
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