Garlic-Scented Sirloins With Red And Yellow Pepper Relish

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

A trio of complementary flavors—garlic, thyme, and rosemary—are puréed with olive oil to produce a quick marinade for these boneless sirloins. The steaks are grilled, then served with a colorful sweet pepper relish. For side dishes, try the Scalloped Potatoes with Crème Fraîche and Gruyère and the Green Beans Tossed with Olive Oil and Chives.

Ingredients

• ⅓ cup olive oil, plus extra for oiling grill rack
• 4 large cloves garlic, peeled
• 4½ teaspoons chopped fresh thyme
• 4½ teaspoons chopped fresh rosemary
• 3   1-pound boneless sirloins, 1 inch thick, trimmed of excess fat
• Salt
• Freshly ground black pepper
• Red and Yellow Pepper Relish

Directions

1. Combine ⅓ cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and process, pulsing several times, until garlic and herbs are finely minced.
2. Brush this mixture on both sides of each steak.
3. Salt and pepper steaks and let stand at cool room temperature 15 to 20 minutes.
4. Oil a grill rack and arrange 4 to 5 inches from heat source.
5. Prepare grill for a hot fire (high temperature).
6. Grill steaks 4 to 6 minutes per side or until rosy pink inside for medium-rare. (Internal temperature should be 145 degrees F.)
7. Halve each steak and top each portion with a mound of Red and Yellow Pepper Relish.
8. Pass extra relish in a small bowl.

YIELD: SERVES 6