Herb-Rubbed Top Sirloin Steak with Peperonata Recipe

Name: Herb-Rubbed Top Sirloin Steak with Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 small red onions (about 12 ounces total), halved, sliced crosswise; 2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips; 1/4 teaspoon dried crushed red pepper; Coarse kosher salt; 3 tablespoons red wine vinegar; 2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh thyme; 1 tablespoon freshly cracked black pepper; 1 1/2 teaspoons coarse kosher salt; 1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick; Extra-virgin olive oil (for drizzling)

Servings: persons

3 tablespoons extra-virgin olive oil
2 small red onions (about 12 ounces total), halved, sliced crosswise
2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
3 tablespoons red wine vinegar
2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt
1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)

1
Heat olive oil in heavy large pot over medium heat.
2
Add onions; saute until almost tender, about 6 minutes.
3
Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt.
4
Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes.
5
Stir in red wine vinegar, capers, oregano, and thyme.
6
Increase heat to medium; stir uncovered 3 minutes.
7
Season peperonata to taste with coarse salt and pepper.
8
Transfer peperonata to bowl and cool to room temperature.
9
DO AHEAD Can be made 3 days ahead.
10
Cover and refrigerate.
11
Bring to room temperature before serving.
12
Mix oregano, thyme, pepper, and salt in small bowl.
13
Sprinkle evenly over both sides of steak.
14
Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours.
15
Let stand at room temperature 1 hour before grilling.
16
Prepare barbecue (medium-high heat).
17
Drizzle both sides of steak lightly with olive oil.
18
Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium.
19
Transfer steak to cutting board; let rest 5 minutes.
20
Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.
21
Arrange steak slices on platter; surround with peperonata and serve.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 small red onions (about 12 ounces total), halved, sliced crosswise, 2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips, 1/4 teaspoon dried crushed red pepper, and more.

Yes, Herb-Rubbed Top Sirloin Steak with Peperonata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Rubbed Top Sirloin Steak with Peperonata

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