Grilled Sirloin with Sweet Red Pepper Sauce
|Boneless beef top sirloin steak||1 Pound|
|Oil free italian dressing||1⁄2 Cup (8 tbs) (Commercial)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Sweet red peppers||4 Medium, divided|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chablis/Dry white wine||2 Tablespoon|
|Beef bouillon granules||3⁄4 Teaspoon|
|Vegetable cooking spray||1|
Trim fat from steak; cut steak into 4 equal portions.
Place in a large shallow dish.
Combine dressing and vinegar; pour over steaks.
Cover and marinate in refrigerator at least 8 hours, turning occasionally.
Remove steaks from marinade; discard marinade.
Cut 1 pepper into thin strips; set aside.
Seed and chop remaining peppers.
Combine chopped pepper and next 4 ingredients in a nonstick skillet; bring to a boil.
Cover, reduce heat, and simmer 15 minutes.
Place chopped pepper mixture in container of an electric blender; top with cover, and process until smooth.
Strain mixture, and set aside.
Coat a grill rack with cooking spray; place on grill over medium-hot coals.
Place steaks on rack, and cook 5 minutes on each side or to desired degree of doneness.
Set aside; keep warm.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add pepper strips; saute until tender.
Remove from skillet; set aside.
Add red pepper sauce to skillet; cook over low heat until thoroughly heated.
Place steaks on individual serving plates; spoon sauce evenly over steaks.
Top evenly with pepper strips.