A relish made with pepperoncini, capers and sun-dried tomatoes is a zesty rich and bright accompaniment to succulent grilled sirloin. This beef sirloin steak recipe is easy enough for your weeknight meal rotation.
Sirloin Steak Facts
A good beef sirloin steak is one of my favorite choices for a steak dinner. It’s readily available at the grocery store, and it’s affordable. Beefy in flavor and if cooked right, tender, juicy and delicious.
The sirloin steak is a primal cut. The sirloin is divided further into the sirloin top butt and the bottom butt. The top butt is tender enough to be cut into boneless sirloin steaks.
The bottom butt, which is tougher, gives us the tri-tip steak, sirloin tips, or ground beef. So what sirloin steak is best?
I always look for and purchase USDA labeled Top beef sirloin steaks. Even though they are less tender than ribeyes, T-bones, or strip steaks, they’re juicy and flavorful when grilled or pan seared.
How to Grill Sirloin Steak, Indoor or Pan Grilled
During the Winter months, a cast iron skillet or a good heavy bottomed grill pan will cook a beef sirloin steak to perfection.
Since they’re relatively lean, sirloin steaks should not be overcooked. Grab your favorite marinade or rub, a sirloin will soak up marinades better than more expensive cuts.
Don’t cook sirloin past medium or they’ll taste dry. A quick sear and a cut against the grain is a sirloin’s best friend.
I love a good steak from the outdoor Weber, but I also love a good pan seared Sirloin steak straight from the stove top.
How To Make Pan Seared Steak: Pan-searing sirloin on the stovetop is one of the quickest and easiest methods. It allows you to keep an eye on your steak while it cooks. Sear steak over high heat until a brown crust forms, about 1-2 minutes per side. Then reduce heat to medium and cook to desired doneness, about 2 minutes per side for rare. 135 degrees is recommended.
But what stove top pan should you choose for this beef sirloin steak recipe?
A French Steel, a cast iron, or a stove top grill pan. All have properties that distribute heat very well, insuring a quick reliable crispy sear.
Follow this same theory for your outdoor grill. Heat grill to 500 degrees to get the grates nice and hot. Turn the grill down to 350 degrees and place the steak on the hot grates. Cook3 – 4 minutes per side. Remove from grill, let rest 10 minutes, tented in foil and then slice against the grain.
What’s in Your Fridge?
A 55 gallon drum of pepperoncini peppers perhaps? Yup, I’m one of those Costco shoppers who upon occasion will purchase a very large container on the premise that it’s only 50 cents more than a container a fraction of the size at the grocery.
End result? That Costco container takes up prime refrigerator real estate for far too long.
With that said, I’ll be looking for ways to use pepperoncini. Let’s start with this sirloin steak recipe.
Why This Sirloin Steak Recipe Works
For so many reasons.
First of all, about 10 minutes of prep, and about 10 minutes of cook time, 10 minutes of rest time and your steak is ready to eat.
The rub for this sirloin steak is a combination of sweet paprika, brown sugar, salt and pepper. The sugar not only seasons, but it helps with browning and crust formation.
The flavors in the zesty relish of which consist of tangy pepperoncini, savory rich sun-dried tomatoes, and briny capers blend very well together and compliment the savory/sweet flavor of the steak. Dijon mustard and Worcestershire sauce is added to the relish for an extra delicious level of flavors.
Recipe for Pan Grilled Beef Sirloin with Caper Relish
I hope you give this pan seared beef sirloin recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite pan grilled steak recipe, let me know, I’d love to give it a try.
For a fresh steak meal, I usually don’t serve anything more than a tossed green salad with a grilled steak. But if you’re looking for ideas:
What to serve with Sirloin Steak
More Pan Seared Steak Recipes
- Pan Seared Bison Strip Steak
- Pan-Seared Filet Mignon with Lobster Avocado Salsa
- Oven Broiled Flank Steak with Orange Ginger Sauce
- Beef Tagliata (Italian Steak)
Beef Sirloin with Pepperoncini and Caper Relish
Ingredients
- 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 Cup olive oil
- 3 cloves garlic thinly sliced
- 1/2 Cup sweet onion diced
- 1 teaspoon sage fresh, or 1/4 teaspoon dried sage
- 2 Tablespoon capers drained and rough chopped
- 3 Tablespoons Pepperoncini peppers seeded and chopped
- 2 Tablespoons Sun Dried Tomatoes in oil, cjopped
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
Instructions
- 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.
- Heat grill, or spray a cast iron or grill pan with Pam. Heat the pan heat a grill pan over medium high heat. Add the steak.
- Cook steak about 7 minutes total, turning once. Meat thermometer should read around 135 degrees for medium rare. Let steak rest for 5-10 minutes tented with foil. Slice against the grain and top with relish.
Nutrition
Beef Sirloin with Pepperoncini and Caper Relish…It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
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!
LOL – ths stupidest thing I ever bought was a gasoline can sized Soy Sauce.
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. 🙂
Yup, I’ve used those peppers like 4 times and the jar still looks full. They really pack em in there too. 🙂
I buy that gigantic jar as well! But I eat them up…I love them. And those dishes…I’d have to have them too.
Did you see those Tracey Porter dishes that Pioneer Woman had on her blog a couple of weeks ago?? Now those I HAVE to have.