Grilled Beef Sirloin with Pepperoncini and Caper Relish
A relish made with pepperoncini, capers and sun-dried tomatoes is a zesty rich and bright accompaniment to succulent grilled sirloin.
Servings 4
Calories 378kcal
Ingredients
- For The Sirloin Steak Rub
- 2 teaspoons sweet paprika
- 1 teaspoon brown sugar
- ½ teaspoon Kosher salt
- 1 ½ pounds sirloin steak 1 ¼ inches thick
- For The Caper Pepperoncini Relish
- ⅛ Cup olive oil
- 3 cloves garlic thin sliced
- ½ Cup sweet onion chopped
- ¼ teaspoon dried sage or 1 teaspoon fresh sage, chopped
- 2 Tablespoon capers drained
- 3 Tablespoons Pepperoncini peppers
- 2 Tablespoons Sun Dried Tomatoes in oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Instructions
- In a small bowl, combine paprika, brown sugar salt. Use a small whisk to combine and then pat over steak on both sides. Let the steaks rest at room temperature for one hour before grilling.
- In a small skillet, heat olive oil. Add garlic, onion and sautee until soft, about 3 minutes. Add the remaining ingredients to a small food chopper and give it a about 8 whirls, just enough to break apart the ingredients. Add remaining ingredients and keep warm to steep the flavors while you grill the steak.
- Heat grill to high heat. I like to get it to about 500 degrees and then lower to 350. You should hear a strong sizzle when you add the steaks.
- 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
Calories: 378kcal | Carbohydrates: 6g | Protein: 38g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 104mg | Sodium: 247mg | Potassium: 763mg | Fiber: 1g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 4mg
