Top Sirloin Steak with Bell Pepper and Onion Sauté

Ingredients

• 2 1 1/2-pound top sirloin steaks (or one 2- to 3-pound steak), 1 inch thick
• 6 tablespoons olive oil
• 2 tablespoons balsamic vinegar or red wine vinegar
• 6 garlic cloves, minced
• 1 large onion, sliced
• 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

Instructions

1. 1

   Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours.

2. 2

   Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté 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.)

3. 3

   Prepare barbeque (high heat) or preheat 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.