Marinated Steak with Arugula & Pepper Relish
Prep Time
Serves
Cooking Mode
2 lb sirloin tip or other marinating steaks
¾ cup loosely packed, chopped fresh parsley
½ cup canola
3 tbsp roasted garlic seasoning paste, divided
3 tbsp white wine vinegar, divided
1 tbsp Worcestershire sauce
1 tsp salt, divided
2 red peppers, diced
1 onion, diced
2 tbsp olive oil
¼ tsp pepper, or to taste
1 cup coarsely chopped arugula
2 lb sirloin tip or other marinating steaks
¾ cup loosely packed, chopped fresh parsley
½ cup canola
3 tbsp roasted garlic seasoning paste, divided
3 tbsp white wine vinegar, divided
1 tbsp Worcestershire sauce
1 tsp salt, divided
2 red peppers, diced
1 onion, diced
2 tbsp olive oil
¼ tsp pepper, or to taste
1 cup coarsely chopped arugula
Directions
1In medium non-reactive bowl, whisk together parsley, canola oil, 2 tbsp (30 mL) garlic paste, 2 tbsp (30 mL) vinegar, Worcestershire sauce and 1/2 tsp (2 mL) salt. Place steaks in glass or ceramic baking dish just large enough to hold them in single layer. Pour marinade over meat and turn to coat. Cover and refrigerate 30 min. or up to overnight.
2Preheat grill to medium-high. Set red peppers and onion on a large sheet of double-layered foil. Drizzle with olive oil. Sprinkle with remaining salt and pepper. Seal foil tightly into a packet. Set on grill and cook with lid closed 8 to 10 min., until vegetables are softened.
3Meanwhile, remove steak from marinade and wipe off excess with paper towels. Place steak on grill with lid closed, cook 2 to 3 min. per side, or until instant-read thermometer inserted 1 in. (5 cm) through side reads 155°F (71°C) for medium. Let rest 5 to 10 min. before slicing thinly.
4Remove vegetable packet from grill and transfer vegetables to bowl. Mix with arugula and remaining garlic paste and vinegar. Serve with sliced steak.
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Personal Note
Personal Note