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.  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