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jar (7.5 oz.) roasted bell peppers, sliced
dry red wine
Compliments Balsamic Vinegar of Modena
cloves garlic, sliced
vegetable oil Salt and cracked black pepper
medium-sized russet potatoes, sliced thinly
Vegetable oil, extra, for brushing
steaks (6 ounces each)
parsley leaves, torn
Keep sliced potatoes covered in water to prevent turning brown; drain and pat dry before cooking. Heat a barbecue over high heat.
Place red peppers, wine, vinegar, garlic, oil, salt and pepper in a bowl and toss to coat.
Set aside to marinate for 30 minutes.
Brush potatoes with oil and grill for 2 minutes each side or until golden and cooked through.
Set aside and keep warm.
Meanwhile, brush the steaks with oil and sprinkle with salt and pepper.
Grill for 2–3 minutes each side for medium-rare, or until cooked to your liking.
Top the steaks with potato and red pepper salad, and garnish with parsley.
Spoon over the marinade and serve.
Nutrition Description: Per serving (1/4 of the recipe):
Saturated Fat: 8 g
Carbs: 25 g
Fibre: 3 g
Sugar: 5 g
Cholesterol: 100 mg
Protein: 34 g
Sodium: 400 mg