About Recipe:
A very simple and quick recipe to prepare but the herbs used help to bring out even more of the steaks flavor. Ideal for serving to those who don’t like their food a little hot.
Ingredients: - 2 Beef Top Loin Steaks (1 ½ Inch Thick)
- 2 Medium Red or Yellow Sweet Peppers (Seeds Removed And Cut Into ½
- Inch Rings)
- 1 Tablespoon Olive Oil
- Salt And Pepper To Season
- Marinade
- 114gram Freshly Cut Parsley
- 60ml Olive Oil
- 57gram Freshly Cut Basil
- 1 Tablespoon Freshly Cut Oregano
- 1 to 2 Teaspoons Of Freshly Cracked Black Pepper
- ½ Teaspoon Salt
1. In a bowl mix the olive oil, basil, parsley, oregano, cracked black pepper and salt to create the marinade.
2. Before rubbing the mixture made up over the steak (both sides) you need to trim off any fat. Once coated in the marinade you need to place them on a clean plate (covered) and put in the refrigerator for one hour.
3. Whilst the steak is in the refrigerator slice up the pepper before then coating with olive oil, salt and pepper. Put these to one side ready for when you start cooking.
4. As soon as you remove the steak from the refrigerator start up the barbecue. This will allow time for the meat 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 (turning once during this time). However if you want your steaks to be medium then cook for between 18 and 23 minutes. Put the peppers on to grill around 10 minutes before you take the meat off. You should turn them once during this time to sure that they are cooked well.
5. After the time for cooking the steaks has passed remove from heat place on a clean plate sprinkle with rest of herb mixture before covering and leaving to stand for 10 minutes. To serve you simple slice the steak across the grain and then top off with some of the pepper rings.
2. Before rubbing the mixture made up over the steak (both sides) you need to trim off any fat. Once coated in the marinade you need to place them on a clean plate (covered) and put in the refrigerator for one hour.
3. Whilst the steak is in the refrigerator slice up the pepper before then coating with olive oil, salt and pepper. Put these to one side ready for when you start cooking.
4. As soon as you remove the steak from the refrigerator start up the barbecue. This will allow time for the meat 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 (turning once during this time). However if you want your steaks to be medium then cook for between 18 and 23 minutes. Put the peppers on to grill around 10 minutes before you take the meat off. You should turn them once during this time to sure that they are cooked well.
5. After the time for cooking the steaks has passed remove from heat place on a clean plate sprinkle with rest of herb mixture before covering and leaving to stand for 10 minutes. To serve you simple slice the steak across the grain and then top off with some of the pepper rings.
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