Beef Sirloin with Piquillo Peppers and Capers
© Con Poulos

Beef Sirloin with Piquillo Peppers and Capers


Meat expert and cookbook author Bruce Aidells creates a fantastic, bare-bones rub for sirloin steak with nothing more than paprika, brown sugar, salt and pepper. Especially noteworthy is his use of pre-roasted, jarred piquillo peppers to make a quick, easy and delicious sauce.


  1. 2 teaspoons sweet paprika
  2. 1 teaspoon dark brown sugar
  3. Kosher salt
  4. Freshly ground pepper
  5. 1 1/2 pounds sirloin steak (about 1 1/4 inches thick)
  6. 1/4 cup extra-virgin olive oil
  7. 3 garlic cloves, thinly sliced
  8. 2 medium shallots, thinly sliced
  9. 1 tablespoon drained capers
  10. 1 teaspoon chopped fresh sage
  11. 8 piquillo peppers (Spanish roasted peppers), seeded and chopped
  12. 1 teaspoon Dijon mustard
  13. 1/2 teaspoon Worcestershire sauce
  1. In a bowl, mix the paprika, 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 olive oil over moderate heat. Add the garlic, shallots and capers and cook until softened, about 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 moderately high heat for about 12 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 130° for medium-rare meat. Let the steak rest for 5 minutes, then slice and serve with the piquillo-pepper sauce.

Suggested Pairing

Smooth, spicy Malbec.