Beef Sirloin With Piquillo Peppers And Capers

4 from 1 ratings

"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

Servings

servings

Ingredients

2 teaspoon sweet paprika
1 teaspoon dark brown sugar
kosher salt and freshly ground pepper, to taste
1 1/2 pound sirloin steak, about 1 1/4 inches thick
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
2 medium shallots, thinly sliced
1 tablespoon drained capers
1 teaspoon chopped sage
8 piquillo peppers (spanish roasted peppers), seeded and chopped
1 teaspoon dijon mustard
1/2 teaspoon worcestershire sauce

Directions

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.