Grilled sirloins with sautéed peppers and arugula pesto | Sunbasket
For a summery side for steak, Chef Justine created this riff on piperade, Basque-style braised bell peppers—simmered in a garlicky mix of olive
Ingredients
- Two 6-ounce sirloin steaks
- 1 teaspoon Oaktown Spice Shop harissa powder
- ¾ pound red bell peppers
- 1 to 2 garlic cloves
- Fresh thyme
- 2 tablespoons mirin (optional)
- Arugula pesto (baby arugula - walnuts - fresh garlic - olive oil - salt)
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