Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Beef Top Sirloin Steak
-(boneless), cut 2" thick
1 1/2 ts Dried or fresh rosemary
-- crushed

----------------------RED PEPPER SAUCE---------------------------
2 md Red bell peppers*
1 ts Red wine vinegar
1/4 ts Salt

*(a 7 oz. jar of roasted red peppers may be substituted) Prepare
peppers by broiling 3-4 inches from heat on a baking sheet, turning
frequently, until evenly charred. Transfer to a sealable plastic bag;
close and set aside until peppers cool. Peel charred skin from
peppers. Remove seeds.

To make sauce, blend peppers, vinegar and salt in blender using pulse
switch until coarsely chopped. Press rosemary into both sides of
sirloin steak. Roast on rack in a shallow roasting pan in a 350
degree F oven for 50-60 min. or 16-20 min. per pound. Remove roast
when a meat thermometer inserted in center reaches 135 degree F for
med-rare or 150 degree F for medium doneness. Let roast stand 10 min.
before carving into thin slices. Serve sliced beef with red pepper
sauce. Sauce may be served at room temperature or heated.

Serve with Crusty Sourdough Bread and Salad. Sauce yields 1 cup.
Serves 8 to 10.

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