• 2 large 1 1/2-2-inch-thick strip or top sirloin steaks, at room temperature
• 1/2 cup extra virgin olive oil (EVOO), plus more for drizzling
• Coarse salt and pepper
• 1 cup flat leaf parsley, packed
• 2 Fresno chili peppers or 1 hot cherry pepper, seeded and coarsely chopped
• 1 red bell pepper, seeded and coarsely chopped
• 1 small red onion, coarsely chopped
• 2-3 cloves garlic, grated or chopped
• 3 tablespoons sherry vinegar
• 2 tablespoons fresh oregano or marjoram, chopped or 2 teaspoons dried
• Buttered white toast points, for serving

Heat a griddle or cast iron skillet over medium-high heat. Drizzle the steaks with EVOO; season liberally with salt and pepper. Place on the griddle and cook, turning once, until a brown crust forms, 8-10 minutes for medium-rare. Let rest for 5 minutes, then slice.


While the steaks cook, add the parsley, chili peppers, bell pepper, onion, garlic, vinegar and oregano (or marjoram) to a food processor; season with salt and pepper. Pour in 1/2 cup EVOO and pulse to chop into a thick sauce.


Serve the steak on the buttered toast points. Top with the pepper-onion sauce.

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