Name: Herb-Rubbed Top Sirloin Steak with Peperonata
Yield: 6 to 8 Servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 small red onions (about 12 ounces total), halved, sliced crosswise; 2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips; 1/4 teaspoon dried crushed red pepper; Coarse kosher salt; 3 tablespoons red wine vinegar; 2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh thyme; 1 tablespoon freshly cracked black pepper; 1 1/2 teaspoons coarse kosher salt; 1 3- to 3 1/4-pound top sirloin steak, 2 to 2 1/2 inches thick; Extra-virgin olive oil (for drizzzling)

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