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Marinate Time
30 mins
Prep Time
15 mins
Total Time
1 h


2 lb
sirloin tip or other marinating steaks
1 kg
3/4 cup
loosely packed, chopped fresh parsley
175 mL
1/2 cup
125 mL
3 tbsp
roasted garlic seasoning paste, divided
45 mL
3 tbsp
white wine vinegar, divided
45 mL
1 tbsp
Worcestershire sauce
15 mL
1 tsp
salt, divided
5 mL
red peppers, diced
onion, diced
2 tbsp
olive oil
30 mL
1/4 tsp
pepper, or to taste
1 mL
1 cup
coarsely chopped arugula
250 mL


Step 1

In 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.

Step 2

Preheat 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.

Step 3

Meanwhile, 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.

Step 4

Remove vegetable packet from grill and transfer vegetables to bowl. Mix with arugula and remaining garlic paste and vinegar. Serve with sliced steak.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
16 g
Saturated Fat:
3 g
4 g
1 g
2 g
75 mg
28 g
300 mg
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