Beef Sirloin with Piquillo Peppers and Capers

Staff Writer
Beef Sirloin with Piquillo Peppers and Capers
FOOD & WINE Magazine

"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
Deliver Ingredients

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.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
38g
59%
Sugar
10g
N/A
Saturated Fat
12g
59%
Cholesterol
133mg
44%
Protein
37g
73%
Carbs
18g
6%
Vitamin A
245µg
27%
Vitamin B12
2µg
31%
Vitamin B6
1mg
72%
Vitamin C
253mg
100%
Vitamin E
5mg
27%
Vitamin K
33µg
41%
Calcium
93mg
9%
Fiber
4g
15%
Folate (food)
56µg
N/A
Folate equivalent (total)
56µg
14%
Iron
4mg
24%
Magnesium
64mg
16%
Monounsaturated
20g
N/A
Niacin (B3)
12mg
59%
Phosphorus
364mg
52%
Polyunsaturated
3g
N/A
Potassium
935mg
27%
Riboflavin (B2)
0.2mg
12.8%
Sodium
860mg
36%
Sugars, added
0.7g
N/A
Thiamin (B1)
0.2mg
14.1%
Zinc
7mg
43%

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