- Marinate Time
- 30 mins
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 2 lb
- sirloin tip or other marinating steaks
- 1 kg
- 3/4 cup
- loosely packed, chopped fresh parsley
- 175 mL
- 1/2 cup
- canola
- 125 mL
- 3 tbsp
- roasted garlic seasoning paste, divided
- 45 mL
- 3 tbsp
- white wine vinegar, divided
- 45 mL
- 1 tbsp
- Worcestershire sauce
- 15 mL
- 1 tsp
- salt, divided
- 5 mL
- 2
- red peppers, diced
- 1
- onion, diced
- 2 tbsp
- olive oil
- 30 mL
- 1/4 tsp
- pepper, or to taste
- 1 mL
- 1 cup
- coarsely chopped arugula
- 250 mL
Directions
Step 1
In medium non-reactive bowl, whisk together parsley, canola oil, 2 tbsp (30 mL) garlic paste, 2 tbsp (30 mL) vinegar, Worcestershire sauce and 1/2 tsp (2 mL) salt. Place steaks in glass or ceramic baking dish just large enough to hold them in single layer. Pour marinade over meat and turn to coat. Cover and refrigerate 30 min. or up to overnight.
Step 2
Preheat grill to medium-high. Set red peppers and onion on a large sheet of double-layered foil. Drizzle with olive oil. Sprinkle with remaining salt and pepper. Seal foil tightly into a packet. Set on grill and cook with lid closed 8 to 10 min., until vegetables are softened.
Step 3
Meanwhile, remove steak from marinade and wipe off excess with paper towels. Place steak on grill with lid closed, cook 2 to 3 min. per side, or until instant-read thermometer inserted 1 in. (5 cm) through side reads 155°F (71°C) for medium. Let rest 5 to 10 min. before slicing thinly.
Step 4
Remove vegetable packet from grill and transfer vegetables to bowl. Mix with arugula and remaining garlic paste and vinegar. Serve with sliced steak.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 270
- Fat:
- 16 g
- Saturated Fat:
- 3 g
- Carbs:
- 4 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 75 mg
- Protein:
- 28 g
- Sodium:
- 300 mg
