Beef Sirloin Recipe with Pepperoncini and Caper Relish

Beef Sirloin Steak with Pepperoncini and Caper Relish.


There’s an 800 pound gorilla in the room.

See it???

Up there on the top shelf???

That 55 gallon drum of Pepperoncini.  Why do I do that?  I get to Costco and fall into that  “this giant jar is only 50 cents more than a small jar is going to cost me at Safeway” mentality.  So, there it sits, a menacing nuisance for two years taking up all that space in my refrigerator.

With the exception of flank steak, I don’t usually dress up a thicker cut of steak other than some mild seasonings and the grill.  I found this beef sirloin recipe and it sounded so interesting I decided to give it a try.  Anything with capers grabs my attention   The flavors here are bold and delicious.


Beef Sirloin with Pepperoncini and Caper Relish

  • 2 teaspoons sweet paprika
  • 1 teaspoon brown sugar
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds sirloin steak (1 1/4 inches thick)
  • 1/4 C. olive oil
  • 3 cloves garlic (thinly sliced)
  • 1/2 sweet onion, diced
  • 1 Tablespoon drained capers
  • 1 teaspoon chopped fresh sage
  • 4 Pepperoncini peppers, seeded and chopped  (gosh, hope I have enough on hand)
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce

In a small bowl, combine paprika, sugar salt and pepper.  Pat over steak on both sides.

In a small skillet, heat olive oil.  Add garlic, onion and sautee until soft, about 3 minutes.  Add remaining ingredients and keep warm to steep the flavors while you grill the steak.  Cook steak about 7 minutes, turning once.  Meat thermeter should read around 130 for medium rare.  Let steak rest for 5 minutes.  Slice and top with relish.

For a great summer meal, I usually don’t serve anything more than a fresh green salad with a grilled steak,  however, I did serve this with a tangy and sweet corn relish that I needed to use up, which leads me to another “cute bowl alert”  See below.  We served with a Barossa Valley Glaetzer Shiraz Granache.  Most certainly a big enough wine to stand up to that plate bursting with flavors.


My cousin Karen found these bowls at T.J. Maxx.  Upon making such a fuss over them at her house, sure enough a birthday present arrived on my doorstep, a box with several of these small servers.  A Polish brand of stoneware, they’re not cheap-cheap, but fairly reasonable.  You just have to keep checking the store to see what new pieces they bring in.


Beef Sirloin with Pepperoncini and Caper Relish…It’s What’s For Dinner

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  1. says

    I have had gorilla’s, and also monkeys and even a moose or two in my fridge after a trip to Costco. Why, oh why, do we think it’s perfectly reasonable to by the 25 lbs of cottage cheese you will be eating 3 times a day for the next 10 days, the 35 lbs of ground beef you don’t have room for in the freezer, and the 8 gallons of pickled onions you have no hope of using before you retire? Costco must have subliminal messages over the loudspeaker or something…

    I like the relish though. Gonna have to grill me up some flank steak!

  2. Vickie Hemphill says

    That looks really tasty. By my calculations, at 4 peppers per recipe, you have enough for a lifetime supply! You might just start putting one on the side of the plate for every meal. (like an Italian restarant I liked in Texas). Love the bowl, too. I’ve seen those at TJ Maxx and admired them more than once. :)

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