|Sirloin steaks||6 , trimmed of excess fat|
|Onions||2 , sliced|
|Olive oil||45 Milliliter (3 Tablespoon)|
|Red wine||1⁄4 Pint (150 Milliliter Or 2/3 Cup)|
|Ground black pepper||To Taste|
|Mustard||1 Teaspoon (5 Milliliter)|
|Red pepper||1 , sliced|
|Green pepper||1 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Tomatoes||4 , cut into wedges|
|Green olives||12 , stoned|
|Potato salad||1 Cup (16 tbs)|
Put the steaks in a shallow dish in a single layer.
Cover with half the sliced onion.
Mix two-thirds of the oil with the remaining marinade ingredients and pour over.
Leave to marinate for at least 2 hours, turning once or twice.
Meanwhile, heat the remaining oil in a saucepan.
Add the remaining onion and the rest of the topping ingredients.
Fry (saute), stirring, for 2 minutes.
Add 60 ml/4 tbsp of the meat marinade and simmer for 10 minutes until the vegetables are tender.
Season to taste.
Keep warm on the side of the barbecue.
Drain the meat and barbecue for 3-6 minutes on each side, or to taste.
Transfer to plates and top with the vegetable mixture.