Herb-Rubbed Top Sirloin Steak with Peperonata

Name: Herb-Rubbed Top Sirloin Steak with Peperonata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons coarse kosher salt; 1 Tbsp chopped fresh thyme; 8 servings Extra-virgin olive oil (for drizzling); 1 Tbsp chopped fresh oregano; 1 Tbsp freshly cracked black pepper; 2 smalls red onions (about 12 ounces total), halved, sliced crosswise; 0 teaspoons dried crushed red pepper; 3 Tbsps red wine vinegar; 2 Tbsps salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained; 1 kilograms top sirloin steak, 2 to 2 1/2 inches thick; 907 grams mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips

Herb-Rubbed Top Sirloin Steak with Peperonata might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 390 calories, 40g of protein, and 20g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have onions, wine vinegar, oregano, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your valentin day event.

Instructions

Heat olive oil in heavy large pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add onions; sauté until almost tender, about 6 minutes.

Ingredients you will need

Onion

Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes. Stir in red wine vinegar, capers, oregano, and thyme. Increase heat to medium; stir uncovered 3 minutes. Season peperonata to taste with coarse salt and pepper.

Ingredients you will need

Coarse Kosher Salt

Red Pepper Flakes

Red Wine Vinegar

Salt And Pepper

Bell Pepper

Oregano

Peppers

Capers

Thyme

Transfer peperonata to bowl and cool to room temperature. DO AHEAD Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.

Equipment you will use

Bowl

Mix oregano, thyme, pepper, and salt in small bowl.

Ingredients you will need

Oregano

Pepper

Thyme

Salt

Equipment you will use

Bowl

Sprinkle evenly over both sides of steak.

Ingredients you will need

Steak

Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours.

Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat).

Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium.

Ingredients you will need

Olive Oil

Steak

Equipment you will use

Grill

Transfer steak to cutting board; let rest 5 minutes.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.

Ingredients you will need

Steak

Arrange steak slices on platter; surround with peperonata and serve.

Ingredients you will need

Steak

Equipment

Ingredients

Servings:

2teaspoons

coarse kosher salt 1Tbsp

chopped fresh thyme 8servings

Extra-virgin olive oil (for drizzling)1Tbsp

chopped fresh oregano 1Tbsp

freshly cracked black pepper 2smalls

red onions (about 12 ounces total), halved, sliced crosswise 0teaspoons

dried crushed red pepper 3Tbsps

red wine vinegar 2Tbsps

salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained 1kilograms

top sirloin steak, 2 to 2 1/2 inches thick 907grams

mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.