Rachael Ray's Sliced Steak with Pepper Onion Sauce
Great for Sandwiches or as an Easy Appetizer
This sliced sirloin steak recipe is great for sandwiches or sliced and served on toast for a cocktail party. The sauce is a breeze to make while the steak is cooking.
Heat a griddle or cast-iron skillet over medium- high heat. Drizzle the steaks with EVOO; season liberally with salt and pepper. Add to the griddle and cook, turning once, until a brown crust forms, 8 to 10 minutes for medium-rare. Let rest for 5 minutes, then slice.
While the steaks cook, add the parsley, chiles, bell pepper, onion, garlic, vinegar and oregano (or marjoram) to a food processor. Season with salt and pepper. Pour in 12 cup EVOO and pulse to chop into a thick sauce.
Serve the steak on the buttered toast points. Top with the pepper-onion sauce.
Recipe courtesy Rachael Ray.
This recipe was styled by chef Karen Pickus for Good Morning America.