Beef Sirloin Steak with Pepperoncini and Caper Relish.
There’s an 800 pound gorilla in the room.
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. We served with a Barossa Valley Glaetzer Shiraz Granache. Most certainly a big enough wine to stand up to that plate bursting with flavors.
Beef Sirloin with Pepperoncini and Caper Relish…It’s What’s For Dinner