Source: Bon Appetit, August 2007

• 1 top sirloin steak, 2 – 2 1/2 inches thick
• 1 tbsp chopped fresh oregano
• 1 tbsp chopped fresh thyme
• 1 tbsp freshly cracked black pepper
• 1 1/2 tsp coarse kosher salt
• Extra-virgin olive oil (for drizzling)

peperonata :

• 3 tbsp extra virgin olive oil
• 2 small red onions, halved, sliced crosswise
• 4 mixed red & yellow bell peppers, cut in 1/2 inch strips
• 1/4 tsp dried crushed red pepper
• kosher salt
• 3 tbsp red wine vinegar
• 2 tbsp salt-packed capers, rinsed and drained
• 1 tbsp chopped fresh oregano
• 1 tbsp chopped fresh thyme

Mix oregano, thyme, pepper, and salt in small bowl. Sprinkle evenly over both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare BBQ, set to medium-high heat. Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare. Transfer steak to cutting board; let rest at least 5 minutes. Cut steak crosswise into 1/4 – to 1/3 -inch-thick slices.

Peperonata : Heat olive oil in heavy large pot over medium heat. Add onions; sauté until almost tender, about 6 minutes. Add bell peppers, red pepper and salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes. Add red wine vinegar, capers, oregano, and thyme. Increase heat to medium; stir uncovered 3 minutes. Add salt and pepper to taste. Cool to room temperature. Can be made 3 days ahead, left covered and refrigerated.

Arrange steak slices on platter; surround with peperonata and serve. Enjoy!