"Meat expert and cookbook author Bruce Aidells creates a fantastic, bare-bones rub for sirloin steak with nothing more than paprika, brown sugar, salt, and pepper. Especially noteworthy is his use of pre-roasted, jarred piquillo peppers to make a quick, easy and delicious sauce."
— Food & Wine magazine; recipe contributed by Bruce Aidells
Recipe adapted from the March 2013 issue of FOOD & WINE Magazine.
In a bowl, mix the paprika, brown sugar, 2 teaspoons of kosher salt, and 1 teaspoon of pepper. Pat the mixture all over the meat.
In a small skillet, heat the olive oil over moderate heat. Add the garlic, shallots, and capers and cook until softened, about 3 minutes. Stir in the sage and cook for 1 minute. Add the piquillos, mustard, and Worcestershire; simmer over moderate heat for 15 minutes, stirring occasionally.
Meanwhile, light a grill or preheat a grill pan. Grill the steak over moderately high heat for about 12 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 130 degrees for medium-rare meat. Let the steak rest for 5 minutes, then slice and serve with the piquillo-pepper sauce.