Steak Tagliata with Fresh Vegetable Salsa

By boscobojo

Ingredients

• 2 small zucchini, finely diced
• 2 medium yellow and/or red bell peppers, seeded and finely diced
• 1 small yellow onion, finely diced
• 2 Tbl. finely chopped lemon pulp
• 1 tsp. grated lemon peel
• 3 Tbl. finely chopped fresh parsley
• 1/4 tsp. salt
• 1/8 tsp. fresh ground black pepper
• 5 Tbl. olive oil
• 1 glove garlic, crushed
• 2 boneless beef sirloin strips or rib eye steaks, 1 inch thick (about 1 1/2 lbs.)

Preparation

Step 1

For vegetable salsa: in medium bowl, combine zucchini, peppers, onion, lemon pulp, lemon peel, parsley, salt, black pepper and 3 Tbl. olive oil; set aside.

In 12 inch nonstick skillet, heat remaining 2 Tbl. olive oil with garlic over medium high heat, stirring occasionally, 1 minute or until lightly golden; remove garlic from skillet. Season steaks, if desired with salt and ground black pepper. In same skillet, cook steaks 4 minutes or until desired doneness, turning once. Let steaks stand 5 minutes, then slice and serve with vegetable salsa.