4
1 rating

Beef Sirloin with Piquillo Peppers and Capers

"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

4
Servings
562
Calories Per Serving

Notes

Recipe adapted from the March 2013 issue of FOOD & WINE Magazine.

Ingredients

  • 2 Teaspoons 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.

Nutritional Facts
Servings4
Calories Per Serving562
Total Fat38g59%
Sugar10gN/A
Saturated12g59%
Cholesterol133mg44%
Protein37g73%
Carbs18g6%
Vitamin A245µg27%
Vitamin B122µg31%
Vitamin B61mg72%
Vitamin C253mg100%
Vitamin E5mg27%
Vitamin K33µg41%
Calcium93mg9%
Fiber4g15%
Folate (food)56µgN/A
Folate equivalent (total)56µg14%
Iron4mg24%
Magnesium64mg16%
Monounsaturated20gN/A
Niacin (B3)12mg59%
Phosphorus364mg52%
Polyunsaturated3gN/A
Potassium935mg27%
Riboflavin (B2)0.2mg12.8%
Sodium860mg36%
Sugars, added0.7gN/A
Thiamin (B1)0.2mg14.1%
Zinc7mg43%