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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.
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 days
Servings 4
Calories 378kcal


  • 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


  • 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.


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