Ingredients
1 1/2 lb TOP SIRLOIN STEAK
1 tsp GARLIC SALT
1/2 tsp SALT
2 Tbsp. LEMON JUICE, DIVIDED
2 tsp OIL, DIVIDED
1 tsp Dry OREGANO LEAVES
1/8 tsp Grnd PEPPER
1 x SMALL GREEN PEPPER
1 x SMALL RED PEPPER
1 x SMALL BANANA PEPPER
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COMBINE GARLIC SALT, REGULAR SALT, ONE TBSP LEMON JUICE, ONE TSP OF OIL OREGANO AND Grnd PEPPER; RUB ON MEAT ON BOTH SIDES. PLACE MEAT IN COVERED DISH; MARINATE FOR 2 TO 4 Hrs. MEANWHILE PLACE EACH PEPPER IN MICROWAVE AND COOK FOR 3 Min ON HIGH HEAT. REMOVE FOR MICROWAVE WITH A FORK AND PLACE IN PLASTIC BAG FOR 20 Min. SKINS WILL PEEL OFF. IF SOME SKIN IS HARD PEEL, LEAVE IT ON. REMOVE SEEDS AND DICE THE PEPPERS. COMBINE PEPPERS AND ONIONS WITH ONE TSBP OIL, ONE TSBP LEMON AND SALT TO TASTE. COVER TIGHTLY AND LET STAND AT ROOM TEMPERATURE, ONE TO TWO Hrs. WHEN READY TO COOK MEAT, PLACE STEAK ON BROILER PAN RACK, SO MEAT IS ABOUT 4 INCHES FOR HEAT. BROIL FOR 10 Min ON EACH SIDE. CARVE INTO THIN SLICES TO SERVE. SERVE WITH BROILED POTATO STICKS
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Small fiery dried chili — salsa, chili oil, arbol-based hot sauces
Small hot dried chili — salsa, chili oil, toasting, stir-fries
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol