4 (6 oz.) sirloin steaks, cut 1 1/2 inches thick x 2 x 4 inches
Marinade (see recipe below)
4 oz. linguine, flavor of choice & cooked al dente
Peperonata Sauce (see recipe below)
1/4 c. fresh grated Parmesan cheese
Fresh basil & Italian parsley

Prepare marinade. Add beef to the marinade. Refrigerate overnight, turning several times. Remove steaks from marinate; pat dry. Broil steaks about 6 inches from heat for 10 minutes each side, turning once (medium rare).

Meanwhile, prepare linguine as directed on package and Peperonata Sauce. Place linguine on serving platter. Slice beef steaks into thin slices; arrange top of linguine. Drizzle sauce down the middle of steaks and around edges of platter. Sprinkle with Parmesan cheese. Add a duet of fresh basil and Italian parsley. Serve immediately. Serves 4 to 6.

MARINADE:

1 c. hearty red wine
2 lg. cloves of garlic, minced
2 lg. shallots, minced

Combine ingredients in a large plastic bag.

PEPERONATA SAUCE:

4 Romas tomatoes, seeded & coarsely chopped
1 c. hearty red wine
1 can (6 oz.) Italian tomato paste
2 tbsp. each fresh chopped basil, Italian parsley
4 to 8 Kalamata olives, coarsely chopped
1 each sm. red, green & yellow sweet bell peppers, cored, seeded & diced

Place tomatoes in large mixing bowl; mash tomatoes slightly, but enough to retain chunks. Add remaining ingredients. Preheat large skillet and pour in sauce. Cook over medium heat about 10 minutes.