Garlic Scented Grilled Sirloins with Bell Pepper Relish<\/p>\n
<\/p>\n
\u00e2\u2026\u201c cup olive oil, plus extra for oiling grill rack<\/p>\n
4 large cloves garlic, peeled<\/p>\n
4 \u00c2\u00bd teaspoons chopped fresh thyme<\/p>\n
4 \u00c2\u00bd teaspoons chopped fresh rosemary<\/p>\n
3 1-pound boneless sirloins, 1 inch thick, trimmed of excess fat<\/p>\n
Salt<\/p>\n
Freshly ground black pepper<\/p>\n
Red and Yellow Pepper Relish<\/p>\n
<\/p>\n
Combine \u00e2\u2026\u201c cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and<\/p>\n
process, pulsing several times, until garlic and herbs are finely minced. Brush this mixture on both<\/p>\n
sides of each steak. Salt and pepper steaks and let stand at cool room temperature 15 to 20 minutes.<\/p>\n
Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high<\/p>\n
temperature). Grill steaks 4 to 6 minutes per side or until rosy pink inside for medium-rare. (Internal<\/p>\n
temperature should be 145 degrees F.) Halve each steak and top each portion with a mound of Red<\/p>\n
and Yellow Pepper Relish. Pass extra relish in a small bowl.<\/p>\n
<\/p>\n
Red & Yellow Pepper Relish<\/p>\n
<\/p>\n
2 tablespoons unsalted butter<\/p>\n
2 tablespoons olive oil<\/p>\n
1 large yellow onion, halved lengthwise and thinly sliced<\/p>\n
1 red bell pepper, cut into \u00c2\u00bd-inch dice<\/p>\n
1 yellow bell pepper, cut into \u00c2\u00bd-inch dice<\/p>\n
\u00e2\u2026\u201c cup coarsely chopped pitted kalamata olives<\/p>\n
1 tablespoon Dijon mustard<\/p>\n
1 large clove garlic, peeled and chopped<\/p>\n
Salt<\/p>\n
Freshly ground black pepper<\/p>\n
<\/p>\n
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 saut\u00c3\u00a9, 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.)<\/p>\n","protected":false},"excerpt":{"rendered":"
Garlic Scented Grilled Sirloins with Bell Pepper Relish \u00e2\u2026\u201c cup olive oil, plus extra for oiling grill rack 4 large cloves garlic, peeled 4 \u00c2\u00bd teaspoons chopped fresh thyme 4 \u00c2\u00bd 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 \u00e2\u2026\u201c cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and process, pulsing several times, until…<\/p>\n