Sirloin With Piquillo Peppers And Capers – a delicious recipe with sweet paprika, brown sugar, Kosher salt, Freshly ground pepper, sirloin steak, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
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.
3
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 130u00b0 for medium-rare meat. Let the steak rest for 5 minutes, then slice and serve with the piquillo-pepper sauce.
780
kcal
Calories
46
g
Fat
40
g
Carbs
51
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 teaspoons sweet paprika, 1 teaspoon dark brown sugar, Kosher salt, Freshly ground pepper, and more.
Yes, Sirloin With Piquillo Peppers And Capers 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.
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