Top Sirloin Steak With Bell Pepper And Onion Saute

• 2 1 1/2 lb top sirloin steaks (or one 2-3 lb steak) 1 inch thick
• 6 TBLS olive oil
• 2 TBLS olive oil
• 2 TBLS balsamic vinegar or red wine vinegar
• 6 garlic cloves, minced
• 1 large onion, slicked
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 cup unsalted beef broth or low-salt chicken broth
• Crumbled Gorgonzola or other blue cheese
• minced fresh Italian parsley

1. Please steaks in glass baking dish. Mix 4 TBLS oil and half of garlic in small bowl. Pour over steaks, turn to coat. Marinate 30 minutes at room temp or refrigerate 3 hours.
2. Heat 2 TBLS oil in heavy large skillet over medium heat. Add onion, bell peppers, and remaining garlic and saute 8 minutes. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes. Season with salt and pepper (can be prepared 3 hours ahead. Cover and chill. )
3. Prepare barbeque (high heat) or broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks, arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.

olive oil, olive oil, balsamic vinegar, garlic, onion, red bell pepper, green bell pepper, unsalted beef broth, cheese, fresh italian parsley

Taken from www.epicurious.com/recipes/member/views/top-sirloin-steak-with-bell-pepper-and-onion-saute-51482601 (may not work)