Ingredients

• 2/3 cupflat leaf parsley, leaves picked from stalks
• 4 teaspoonsoregano, leaves picked from stalks
• ½red capsicum, seeds removed
• 8cloves garlic, minced
• 1 cupsherry vinegar
• 150mlextra virgin olive oil
• 2tablespoons paprika
• Salt and pepper, to taste
• 4 x 250gsirloin steak

Method

• Roughly chop the parsley and oregano and place into a mixing bowl.
• Cut capsicum piece in half lengthways, lay flat on a chopping board and slice into thin strips. Turn strips horizontally and slice thinly again resulting in a fine dice.
• Place the capsicum and garlic into a bowl with herbs. Add vinegar, oil and paprika, season with salt and pepper and mix well.
• Pour half of the marinade onto a shallow dish, make sure the tub is big enough to accommodate the steaks laying flat but not too big that the marinade is spread too thinly across an area the is not in contact with the meat.
• Place steaks in the marinade and pour over remaining marinade.
• Cover and refrigerate for 4 hours turning the steaks at least once in the marinade to allow for a more even marinade.