Aired September 19, 2012
1/2 cup EVOO Extra Virgin Olive Oil, plus more for drizzling
Coarse salt and pepper
1 cup packed flat-leaf parsley
2 fresno chile peppers or 1 hot cherry pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 small red onion, coarsely chopped
2 to 3 cloves garlic, grated or chopped
3 tablespoons sherry vinegar
2 tablespoons chopped fresh or 2 teaspoons dried oregano or marjoram
Buttered white toast points, for serving
Heat a griddle or cast-iron skillet over medium-high heat. Drizzle the steaks with EVOO; season liberally with salt and pepper. Place on the griddle and cook, turning once, until a brown crust forms, 8-10 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 1/2 cup EVOO and pulse to chop into a thick sauce.
Serve the steak on the buttered toast points. Top with the pepper-onion sauce.