Ingredients:

•  2 beef Petite Sirloin Steaks (about 8 ounces each)

•  2 teaspoons brown sugar

•  1/2 teaspoon salt
•  2 red or yellow bell peppers, cut into quarters
•  Salt and ground black pepper
•  1/3 cup pimiento-stuffed green olives, chopped

Marinade:

• 1/3 cup sherry wine vinegar

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon smoked or sweet paprika

Garnish:

•   Chopped fresh cilantro leaves

Preparation:

1. Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and salt into remaining marinade; set aside.

2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steaks, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, 9 to 12 minutes (for gas, 7 to 11 minutes) or until tender, turning occasionally.

3. Remove steaks; let stand 5 minutes. Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Cut bell peppers 1/2-inch strips. Serve beef with bell peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.

Source: beeflovingtexans.com