- very easy
- Prep Time
- 40 mins
- Total Time
- 55 mins
- jar (7.5 oz.) roasted bell peppers, sliced
- 1/2 cup
- dry red wine
- 2 tbsp
- Compliments Balsamic Vinegar of Modena
- cloves garlic, sliced
- 4 tbps
- vegetable oil Salt and cracked black pepper
- medium-sized russet potatoes, sliced thinlyVegetable oil, extra, for brushing
- steaks (6 ounces each)
- 1 cup
- 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.
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