Beef Sirloin with Piquillo Peppers and Capers

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Ingredients

1. 2 teaspoons sweet paprika
2. 1 teaspoon dark brown sugar
3. Kosher salt and freshly ground pepper
4. 1 1/2 pounds sirloin steak (1 1/4 inches thick)
5. 1/4 cup olive oil
6. 3 garlic cloves, thinly sliced
7. 2 medium shallots, thinly sliced
8. 1 tablespoon drained capers
9. 1 teaspoon chopped fresh sage
10. 8 piquillo peppers (Spanish roasted peppers), seeded and chopped
11. 1 teaspoon Dijon mustard
12. 1/2 teaspoon Worcestershire sauce

1. In a small bowl, mix the paprika with the brown sugar, 2 teaspoons of kosher salt and 1 teaspoon of pepper. Pat the mixture all over the meat.
2. In a small skillet, heat the oil over moderate heat. Add the garlic, shallots and capers and cook until softened, 3 minutes. Stir in the sage and cook for 1 minute. Add the piquillos, mustard and Worcestershire; simmer over moderate heat for 15 minutes, stirring occasionally.
3. Meanwhile, light a grill or preheat a grill pan. Grill the steak over a moderately high fire for 12 minutes, turning once, until a thermometer inserted in the thickest part registers 125° to 130° for medium-rare meat. Let the steak rest for 5 minutes, then slice and serve with the piquillo-pepper sauce.