- 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.
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.
