Classic Marinated Steak with Arugula & Roasted Pepper Relish
In medium non-reactive bowl, whisk together parsley, canola oil, 2 tbsp (30 mL) garlic paste, 2 tbsp (30 mL) vinegar, Worcestershire sauce and 1/2 tsp (2 mL) salt. Place steaks in glass or ceramic baking dish just large enough to hold them in single layer. Pour marinade over meat and turn to coat. Cover and refrigerate 30 min. or up to overnight.
Preheat grill to medium-high. Set red peppers and onion on a large sheet of double-layered foil. Drizzle with olive oil. Sprinkle with remaining salt and pepper. Seal foil tightly into a packet. Set on grill and cook with lid closed 8 to 10 min., until vegetables are softened.
Meanwhile, remove steak from marinade and wipe off excess with paper towels. Place steak on grill with lid closed, cook 2 to 3 min. per side, or until instant-read thermometer inserted 1 in. (5 cm) through side reads 155°F (71°C) for medium. Let rest 5 to 10 min. before slicing thinly.
Remove vegetable packet from grill and transfer vegetables to bowl. Mix with arugula and remaining garlic paste and vinegar. Serve with sliced steak.