Ingredients

Here are the following ingredients:

• 3 cloves garlic, minced
• 3 tbsp (45 mL) Worcestershire sauce
• ¼ cup (60 mL) tomato paste
• 1 lb (500 g) Beef Eye of Round Marinating Steaks, 1/2 inch (1 cm) thick (about 4)
• Salt and fresh ground pepper
• 1 tbsp (15 mL) vegetable oil
• 1 tsp (5 mL) sesame oil
• 2 cloves garlic, finely chopped
• 1 EACH large sweet red and green pepper, cut into large pieces
• ½ red onion, cut into chunks
• 1 tbsp (15 mL) Worcestershire sauce
• Salt
• Sliced green onions

Shopping List

Here are the following shopping items to buy:

• Garlic
• Worcestershire sauce
• Tomato paste
• 1 lb (500 g) Beef Eye of Round Marinating Steaks, 1/2 inch (1 cm) thick (about 4)
• Salt and fresh ground pepper
• Vegetable oil
• Sesame oil
• 1 EACH large sweet red and green peppers
• Red onion
• Green onions

Method

Follow these cooking methods/directions:

1. Combine garlic, Worcestershire sauce and tomato paste in a sealable freezer bag. Pierce steaks all over and add to bag, massaging marinade into meat; seal and refrigerate for at least 8 to 12 hours.

2. Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper to your taste.

3. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ inch (1 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steaks to a cutting board and let rest for 5 minutes.

4. Stir-fried Vegetables: Meanwhile, heat vegetable and sesame oils over high heat in a large skillet or wok. Stir-fry garlic, red and green peppers and onion for 2 to 3 minutes or until tender-crisp. Add Worcestershire sauce and stir-fry for 30 to 60 seconds or until vegetables are coated. Season to taste with salt.

5. Slice steaks thinly across the grain at a 45-degree angle. Serve with stir-fried vegetables and garnish with green onions.