Herb-Rubbed Top Sirloin Steak with Peperonata Recipe | Epicurious

Name: Herb-Rubbed Top Sirloin Steak with Peperonata Recipe | Epicurious
Ingredients: 3 tablespoons extra-virgin olive oil; 2 small red onions (about 12 ounces total), halved, sliced crosswise; 2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips; 1/4 teaspoon dried crushed red pepper; Coarse kosher salt; 3 tablespoons red wine vinegar; 2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh thyme; 1 tablespoon freshly cracked black pepper; 1 1/2 teaspoons coarse kosher salt; 1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick; Extra-virgin olive oil (for drizzling)

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Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.

Keywords

mediterranean
steak
red onion
bell pepper
oregano
thyme
main
nut free
dairy free
gluten free
easy
weeknight meals
grilling
fourth of july
summer
bon appétit

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Ingredients

3 tablespoons extra-virgin olive oil
2 small red onions (about 12 ounces total), halved, sliced crosswise
2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
3 tablespoons red wine vinegar
2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt
1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)