Oxmoor House MARCH 2006
Trim excess fat from steak; sprinkle with salt and black pepper. Place steak on grill rack coated with cooking spray; grill, uncovered, 8 minutes on each side or until desired degree of doneness. Set aside; keep warm.
Place peppers and liquid, green onions, wine, and bouillon granules in a skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Cool sightly.
Transfer pepper mixture to a blender; process until pureed. Strain mixture, discarding liquid; return puree to pan to heat thoroughly.
Cut steak into 4 equal portions, and place on a serving plate. Spoon red pepper puree over each portion.
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