Marinated Sirloin with Red Peppers and Artichokes
This home-made vinaigrette and the flame of the grill bring out the best in both
the steak and the hearty vegetables. To save time, marinate the meat and cut up
the peppers while the artichokes are steaming.
For the marinade/dressing:
6 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon finely chopped fresh rosemary
1 teaspoon minced garlic
1/2 teaspoon kosher salt
Freshly ground black pepper
2 large artichokes
2 large red bell peppers
1 sirloin steak, about 2 pounds and 1-1/2 inches thick
To make the marinade/dressing: In a small bowl whisk together the marinade
To prepare the artichokes: Trim the tops and tip of stems, remove the tough
outside leaves, and halve the artichokes lengthways. Steam the artichokes in a
vegetable steamer over boiling water, covered, until tender, about 20 minutes.
Transfer to a plate. When cool enough to handle scoop out the fuzzy choke and
prickly centre leaves and discard.
Cut the bell peppers in half lengthways. and remove the stems and seeds. Flatten
the pepper halves with the palm of your hand.
Lightly brush the artichokes and bell peppers with about 1 tablespoon of the
Trim the steak of nearly all fat and place on a platter. Spoon 1 tablespoon of
the marinade over each side of the steak, cover, and let stand at room
temperature for about 20 minutes.
Grill the steak, peppers, and artichokes over Direct High heat, turning once
halfway through grilling time. The steak will take 12 minutes for medium-rare,
the peppers will take 10 to 12 minutes, and the artichokes will take 5 minutes.
Remove from grill. Place the steak on a platter and cover lightly with aluminum
foil. Allow grilled steak to stand for 5 minutes.
To serve: Cut the steak into thin slices, arrange on a heated platter, and
surround with red peppers and artichokes. Spoon the remaining marinade/dressing
over the meat and vegetables. Garnish platter with sprigs of fresh rosemary, if
Makes 4 servings.