Ingredients
2 1 1/2 lb top sirloin steaks (or one 2-3 lb steak) 1 inch thick
6 TBLS olive oil
2 TBLS olive oil
2 TBLS balsamic vinegar or red wine vinegar
6 garlic cloves, minced
1 large onion, slicked
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 cup unsalted beef broth or low-salt chicken broth
Crumbled Gorgonzola or other blue cheese
minced fresh Italian parsley
Preparation
Please steaks in glass baking dish. Mix 4 TBLS oil and half of garlic in small bowl. Pour over steaks, turn to coat. Marinate 30 minutes at room temp or refrigerate 3 hours.
Heat 2 TBLS oil in heavy large skillet over medium heat. Add onion, bell peppers, and remaining garlic and saute 8 minutes. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes. Season with salt and pepper (can be prepared 3 hours ahead. Cover and chill. )
Prepare barbeque (high heat) or broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks, arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.
