- Level
- very easy
- Prep Time
- 40 mins
- Total Time
- 55 mins
- Serves
- 4
Ingredients
- 1
- jar (7.5 oz.) roasted bell peppers, sliced
- 1/2 cup
- dry red wine
- 2 tbsp
- Compliments Balsamic Vinegar of Modena
- 2
- cloves garlic, sliced
- 4 tbps
- vegetable oil Salt and cracked black pepper
- 2
- medium-sized russet potatoes, sliced thinlyVegetable oil, extra, for brushing
- 4
- steaks (6 ounces each)
- 1 cup
- parsley leaves, torn
Method
- Step 1
- Keep sliced potatoes covered in water to prevent turning brown; drain and pat dry before cooking. Heat a barbecue over high heat.
- Step 2
- Place red peppers, wine, vinegar, garlic, oil, salt and pepper in a bowl and toss to coat.
- Step 3
- Set aside to marinate for 30 minutes.
- Step 4
- Brush potatoes with oil and grill for 2 minutes each side or until golden and cooked through.
- Step 5
- Set aside and keep warm.
- Step 6
- Meanwhile, brush the steaks with oil and sprinkle with salt and pepper.
- Step 7
- Grill for 2–3 minutes each side for medium-rare, or until cooked to your liking.
- Step 8
- Top the steaks with potato and red pepper salad, and garnish with parsley.
- Step 9
- Spoon over the marinade and serve.
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