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Makes
Serves: 4
Level
medium
Prep Time
40
Total Time
55

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 thinly Vegetable 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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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
530
Saturated Fat:
8 g
Carbs:
25 g
Sugar:
5 g
Protein:
34 g
Cholesterol:
100 mg
Fiber:
3 g
Sodium:
400 mg