Garlic Scented Grilled Sirloins with Bell Pepper Relish

 

â…“ cup olive oil, plus extra for oiling grill rack

4 large cloves garlic, peeled

4 ½ teaspoons chopped fresh thyme

4 ½ teaspoons chopped fresh rosemary

3 1-pound boneless sirloins, 1 inch thick, trimmed of excess fat

Salt

Freshly ground black pepper

Red and Yellow Pepper Relish

 

Combine â…“ cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and

process, pulsing several times, until garlic and herbs are finely minced. Brush this mixture on both

sides of each steak. Salt and pepper steaks and let stand at cool room temperature 15 to 20 minutes.

Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high

temperature). Grill steaks 4 to 6 minutes per side or until rosy pink inside for medium-rare. (Internal

temperature should be 145 degrees F.) Halve each steak and top each portion with a mound of Red

and Yellow Pepper Relish. Pass extra relish in a small bowl.

 

Red & Yellow Pepper Relish

 

2 tablespoons unsalted butter

2 tablespoons olive oil

1 large yellow onion, halved lengthwise and thinly sliced

1 red bell pepper, cut into ½-inch dice

1 yellow bell pepper, cut into ½-inch dice

â…“ cup coarsely chopped pitted kalamata olives

1 tablespoon Dijon mustard

1 large clove garlic, peeled and chopped

Salt

Freshly ground black pepper

 

Combine butter and oil in a large, heavy skillet over medium-high heat. When hot, add onion and cook, stirring, until softened and golden, about 5 minutes. Add bell peppers and sauté, stirring, until just tender, about 3 minutes. Add olives, mustard, and garlic and stir 1 minute. Remove from heat, taste, and season with salt and pepper. Transfer relish to a bowl and cool. If not using immediately, cover and refrigerate. Bring to room temperature before serving. (Relish can be prepared 2 days ahead.)