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GOODNESS

Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
helps prevent tumors and cancer

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Herb-Rubbed Top Sirloin Steak with Peperonata

serves
prep time: 10
cook time: 741

ingredients

Peperonata
3 tablespoons extra-virgin olive oil
2 small red onions (about 1 1/2 cups total), halved, sliced crosswise
2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 0.5 inch-wide strips
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
3 tablespoons red wine vinegar
2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
,
Steak
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt 1 (3- to 3.25 -pound) top sirloin steak, 2 inches thick
Extra-virgin olive oil (for drizzling)

directions

peperonata:

Heat olive oil in heavy large pot over medium heat. Add onions, saute until almost tender, about 6 minutes. Mix in bell peppers and crushed red pepper, sprinkle lightly with coarse kosher salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes. Stir in red wine vinegar, capers, oregano, and thyme. Increase heat to medium, stir uncovered 3 minutes. Season peperonata to taste with coarse salt and pepper. Transfer peperonata to bowl and cool to room temperature. DO AHEAD Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.

steak:

Mix oregano, thyme, pepper, and salt in small bowl. Sprinkle evenly over both sides of steak. Place on large plate, cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board, let rest 5 minutes. Cut steak crosswise into 0.25 - to 0.333 -inch-thick slices.

Arrange steak slices on platter, surround with peperonata and serve.