Popular
Latest From the Show
Sliced Steak with Pepper Onion Sauce
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 large 1 1/2- to 2-inch thick strip or top sirloin steaks, at room temperature
- 1/2 cup EVOO Extra Virgin Olive Oil, plus more for drizzling
- Coarse salt and pepper
- 1 cup packed flat-leaf parsley
- 2 fresno chile peppers or 1 hot cherry pepper, seeded and coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 1 small red onion, coarsely chopped
- 2 to 3 cloves garlic, grated or chopped
- 3 tablespoons sherry vinegar
- 2 tablespoons chopped fresh or 2 teaspoons dried oregano or marjoram
- Buttered white toast points, for serving
Yield
Serves: 4
Preparation
Heat a griddle or cast-iron skillet over medium-high heat. Drizzle the steaks with EVOO; season liberally with salt and pepper. Place on the griddle and cook, turning once, until a brown crust forms, 8-10 minutes for medium-rare. Let rest for 5 minutes then slice.
While the steaks cook, add the parsley, chiles, bell pepper, onion, garlic, vinegar and oregano (or marjoram) to a food processor; season with salt and pepper. Pour in 1/2 cup EVOO and pulse to chop into a thick sauce.
Serve the steak on the buttered toast points. Top with the pepper-onion sauce.