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Blackened Top Sirloin with Red Pepper Sauce
RecipeBeef Cuts
Blackened Top Sirloin with Red Pepper Sauce
Thinly-sliced top sirloin rubbed with red pepper sauce and blackening spice, grilled and served with red pepper dipping sauce.
Yield: 24 servings
Red Pepper Sauce: 
1. Sauté peppers and onions in oil in large skillet over medium heat 15 to 20 minutes or until tender. Add garlic; sauté 3 to 4 minutes. Add broth, tomatoes and vinegar; cook 30 minutes, stirring occasionally.

2. Place pepper mixture in food processor or blender; cover and puree. Strain; discard solids.

3. Stir in pepper; whisk in butter. If necessary, cook to reduce pepper mixture to 6 cups; keep hot.
Red bell pepper, chopped2 1/8 pounds
Red onions, chopped8 ounces
Olive oil1/4 cup
Garlic, minced2 tablespoons
Chicken broth1 quart
Canned whole tomatoes with juice2 cups
Balsamic vinegar2 tablespoons
Ground white pepper1/2 teaspoon
Unsalted butter2 tablespoons
Blackening Spice: 
4. Combine paprika, onion salt, oregano, thyme, fennel seed, garlic powder, black pepper, cayenne pepper and white pepper in bowl; mix thoroughly.
Sweet paprika1/3 cup
Onion salt3 tablespoons
Dried oregano3 tablespoons
Dried thyme3 tablespoons
Ground fennel seed2 tablespoons
Garlic powder2 tablespoons
Ground black pepper1 tablespoon
Cayenne pepper1 tablespoon
Ground white pepper1 tablespoon
5. Rub 1 to 2 teaspoons seasoning mixture into both sides of each (6 to 8-ounce) steak. Cover and refrigerate until ready to use.
Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless (IMPS/NAMP 1184A)24
6. For each serving: Grill 1 steak to desired doneness, turning once; season lightly with salt. Thinly slice steak. Plate #16 dipper (1/4 cup) Red Pepper Sauce; fan sliced beef on sauce.
Salt2 teaspoons

Nutrition information per serving: 300 calories; 11 g fat(4 g saturated fat; 5 g monounsaturated fat); 108 mg cholesterol; 729 mg sodium; 7 g carbohydrate; 2.5 g fiber; 40 g protein; 16.0 mg niacin; 1.0 mg vitamin B6; 2.2 mg vitamin B12; 3.7 mg iron; 45.9 mg selenium; 7.5 mg zinc; 152.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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