Enjoy with the Castle Rock Cabernet Sauvignon Napa Valley 2005.

Prep: 20 minutes

Chill: 1 hour

Grill: 15 minutes

Stand: 10 minutes

Ingredients

1/2 cup snipped fresh parsley
1/4 cup olive oil
1/4 cup snipped fresh basil
1 Tbsp. snipped fresh oregano
1 to 2 tsp. cracked black pepper
1/2 tsp. salt
2 beef top loin steaks, cut 1-1/2 inch thick

2 medium red or yellow sweet peppers, seeded and cut into 1/2 inch rings
1 Tbsp. olive oil
Salt and ground black pepper

Directions

1. In a bowl combine parsley, 1/4 cup olive oil, the basil, oregano, cracked black pepper and 1/2 teaspoon salt. Trim fat from meat. Rub half the mixture on both sides of steaks. Cover; refrigerate steaks 1 hour. Meanwhile, brush pepper rings with 1 tablespoon olive oil. Season lightly with salt and ground black pepper.

2. For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium-rare (145° F) or 18 to 23 minutes for medium (160°F)). Grill pepper rings next to the steaks for the last 8 to 10 minutes of grilling, or until peppers are tender, turning once. Remove steaks from grill and top with remaining herb mixture. Cover and let stand for 10 minutes.

3. To serve, slice steaks across the grain. Serve with sweet pepper rings.

Makes 6 servings.