Grilled Sirloin With Red Pepper Puree
|Lean boneless beef sirloin steak||1 Pound|
|Sweet red pepper||4 Medium|
|Chopped green onion||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon|
|Bouillon granules||1 Teaspoon|
Trim excess fat from steak.
Coat grill with cooking spray.
Grill steak 4 to 6 inches over hot coals 8 minutes on each side or until desired degree of doneness.
Set aside, and keep warm.
Cur three-fourths of one red pepper into thin strips; set aside.
Seed and chop remaining red peppers.
Coat a skillet with cooking spray.
Place over medium heat until hot; add reserved pepper strips, and saute until render.
Remove from skillet, and set aside.
Add chopped peppers, green onion, water, wine, and bouillon granules to skillet.
Cover; reduce heat, and simmer 15 minutes.
Transfer pepper mixture to container of an electric blender or food processor; process until pureed.
Strain mixture; return to skillet to heat thoroughly.
Cut steak into 4 equal portions.
Spoon one-fourth of red pepper puree onto a serving plate; top with 1 steak portion.
Garnish with reserved red pepper strips and parsley.
Repeat procedure with remaining ingredients.