1 cup brine
1 cup water
2 medium red or green bell peppers, cut into 1/4 inch strips
1 medium yellow onion, sliced into strips
2 (14.5 ounce) cans white cider vinegar
2 teaspoons tomato paste
1/2 teaspoon garlic powder
1 teaspoon dried savory
1/4 teaspoon prepared horseradish
1 pinch dried parsley
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
In a saucepan, combine brine, water and red peppers. Bring mixture to a boil, reduce heat, cover and simmer for 5 minutes. Add vinegar and tomato paste to boiling; remove from heat. Stir in garlic powder, savory, horseradish, parsley, Worcestershire sauce, onion powder and salt. Cover and refrigerate overnight. Preheat grill for a medium electric grill. Lightly oil grate, place pan on grill and heat on all sides for 1 to 2 minutes per side or until desired color is achieved.
Grill meat for 10 minutes per side or until no longer pink. Remove meat to platter, and chill for 5 minutes to allow liquid to thicken. Toss with brine sauce and lettuce and serve.
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