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| Sliced Steak with Pepper Onion Sauce Ingredients | |
| 2 large 1 1/2- to 2-inch thick | strip or top sirloin steaks, at room temperature |
| 1/2 cup EVOO – Extra Virgin Olive Oil, plus more for drizzling | |
| Coarse salt | |
| pepper | |
| 1 cup | packed flat-leaf parsley |
| 2 fresno chile peppers or 1 hot cherry pepper, seeded and coarsely chopped | |
| 1 | red bell pepper, seeded and coarsely chopped |
| 1 small | red onion, coarsely chopped |
| 2 to 3 cloves | garlic, grated or chopped |
| 3 tablespoons | sherry vinegar |
| 2 tablespoons | chopped fresh or 2 teaspoons dried oregano or marjoram |
Buttered white toast points, for serving
Yields: 4
Preparation
Heat a griddle or cast-iron skillet over medium-high heat. Drizzle the steaks with EVOO; season liberally with salt and pepper. Place on the griddle and cook, turning once, until a brown crust forms, 8-10 minutes for medium-rare. Let rest for 5 minutes then slice.
While the steaks cook, add the parsley, chiles, bell pepper, onion, garlic, vinegar and oregano (or marjoram) to a food processor; season with salt and pepper. Pour in 1/2 cup EVOO and pulse to chop into a thick sauce.
Serve the steak on the buttered toast points. Top with the pepper-onion sauce.
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