Aired January 11, 2008
- 1 tablespoon smoked paprika
- 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
- 1 tablespoon grill seasoning
- 1 1/2 to 2-pound boneless top sirloin steak (about an inch thick)
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 red bell peppers, seeded and sliced
- 1 large onion, sliced
- 3 to 4 garlic cloves, finely chopped or grated
- Salt and freshly ground black pepper
- 1 1-pound package store-bought gnocchi
- 3 tablespoons butter
- 1/4 cup (about a handful) parsley, chopped
- Sour cream, to pass at table
Remove the meat from the refrigerator and let it come up to room temperature. Preheat a broiler and bring a large pot of salted water to a boil.
In a small dish, combine the smoked paprika, marjoram or oregano, and grill seasoning. Rub the spice mixture evenly over the steak and transfer the meat to a broiler pan. Cook the meat under the broiler about 5-8 minutes on each side, to your desired doneness. Once cooked, remove steak from broiler, cover loosely with aluminum foil to keep warm and let rest.
While the steak is broiling, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the bell peppers, onion, garlic, salt and freshly ground black pepper, tent with foil, and cook until tender, 5-6 minutes.
While the veggies and steak are cooking, drop the gnocchi into the boiling water and cook according to package directions. When the gnocchi are done, drain and reserve.
Place a medium-size skillet over medium heat with the butter. Melt the and cook until it turns light brown, 3-4 minutes. Once browned, immediately remove the pan from the heat and toss in the reserved gnocchi and parsley. Season with salt and freshly ground black pepper.
To serve, slice the steak into thin slices and top with a scoop of the veggies and some gnocchi alongside. Pass sour cream at the table.