2 (6 ounce) lean sirloin steaks
4 medium beefsteak tomato halves
1 medium red pepper, sliced
4 tablespoons extra virgin olive oil
1 clove garlic, pressed
1/4 cup chopped fresh rosemary
1 teaspoon Gaylord Hauser-Spike Seasoning
1 teaspoon sea salt
1 pinch fresh ground pepper
Parsley sprigs (optional)

Lightly rub grill with peanut oil. Place steaks on grill 4 to 6 inches above a solid bed of medium-hot coals. Grill steaks, turning as needed until evenly browned on the outside and a thermometer inserted in the center registers 145 degrees F (medium rare). After 15 minutes, cut to test for doneness,

Separate olive oil into two small ramekins, placing two tablespoons into each bowl. Combine two tablespoons of the oil in one ramekin with the garlic.
Place tomato halves and pepper slices on the grill, cut sides up, and brush with the remaining two tablespoons of the oil. Turn tomatoes and peppers over when they are browned on the bottom, about 3-5 minutes, and continue cooking until soft when pressed, about 3-5 more minutes.

While tomatoes and peppers are on the grill, place the oil and garlic mixture in a medium nonstick frying pan with a heatproof handle. Set the pan over the coals, or on the stove over medium heat. Cook, stirring often, until garlic and oil have mushed together. Stir in rosemary.

When the tomatoes and peppers are soft, stir them into the olive oil mixture and set pan aside on a cooler area of the grill or cover and keep warm on the stove.

Place the cooked steak on a board with a well or on a platter, then slice. Season with Gaylord Hauser-Spike, sea salt and pepper, and garnish with parsley if desired. Combine tomato and pepper relish with accumulated meat juices and spoon over or alongside steak slices.

 

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