Ingredients
Java-Rubbed Steak .25 cup(s) light brown sugar 1.5 tablespoon(s) instant coffee powder 1 teaspoon(s) dry mustard 1 teaspoon(s) ground coriander 1 teaspoon(s) smoked paprika .5 teaspoon(s) ancho chile powder .5 teaspoon(s) freshly ground pepper 2 (1 1/2 pound) boneless beef sirloins, 1 1/2-inches thick 2 large yellow bell peppers, quartered, seeded 2 large orange bell peppers, quartered, seeded 8 firm-ripe plum tomatoes, halved lengthwise Extra-virgin olive oil cooking spray .75 teaspoon(s) salt Parsley-Basil Sauce .5 cup(s) extra-virgin olive oil .5 cup(s) chicken broth .25 cup(s) cider vinegar 1 slice(s) white bread, crusts removed, torn into small pieces 3 cup(s) flat-leaf parsley leaves 1 cup(s) basil leaves 1 clove(s) garlic, crushed .25 teaspoon(s) salt .25 teaspoon(s) freshly ground pepper Confetti Black-Eyed Pea Salad .333 cup(s) olive oil 2.5 tablespoon(s) cider vinegar 1 tablespoon(s) spicy brown mustard 2 teaspoon(s) yellow onion, grated .5 teaspoon(s) salt .5 teaspoon(s) freshly ground pepper 2 teaspoon(s) honey 2 can(s) (15.5 ounces) black-eyed peas, rinsed, drained 1 yellow bell pepper, finely diced 1 large tomato, seeded, diced 4 thin ribs celery, thinly sliced (3⁄4 cup) 2 carrots, peeled, finely diced (3⁄4 cup) 2 tablespoon(s) chopped parsleyDescription
Redbook Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter