Three-Herb Steak

• 12 cup snipped fresh parsley
• 14 cup olive oil
• 14 cup snipped fresh basil
• 1 tablespoon snipped fresh oregano
• 1 -2 teaspoon cracked black pepper
• 12 teaspoon salt
• 2 top beef loin steaks, cut 1 1/2 inch thick
• 2 medium bell peppers, cut in 1/2-inch rings, seeds removed (red and yellow)
• 1 tablespoon olive oil
• salt and pepper

1. In a bowl combine parsley, the 1/4 cup olive oil, basil, oregano, black pepper, and 1/2 teaspoon salt.
2. Trim fat from meat.
3. Pat ab out two thirds herb mixture on both sides of steaks.
4. Cover; refrigerate 1 hour.
5. Meanwhile, brush pepper rings with the 1 tablespoon olive oil.
6. Season with salt and pepper.
7. For charcoal grill, grill steaks on rack of uncovered grill to desired doneness, turning once.
8. Allow 15 to 19 minutes for medium-rare (145F) or 18 to 23 minutes for medium (160F).
9. Grill pepper rings next to steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once.
10. Remove steaks from grill and sprinkle with remaining herb mixture.
11. Cover; let stand 5 to 10 minutes.
12. Slice steaks across grain of meat.
13. Serve with sweet pepper rings.

parsley, olive oil, fresh basil, fresh oregano, cracked black pepper, salt, beef loin, bell peppers, olive oil, salt

Taken from www.food.com/recipe/three-herb-steak-243144 (may not work)