Sirloin with Pepperdew and Capers Relish
This weeks steak night recipe is inspired by Food & Wine magazines recipe for Beef Sirloin with Piquillo Peppers and Capers.
1 big steak
2 tsp paprika
1 tsp brown sugar
Mix paprika and brown sugar together and rub on meat. Cover with plastic wrap and set aside while you make the relish.
2 tbs light olive oil
3 cloves garlic, sliced thin
1 large shallot sliced thin
1 tbs capers, drained rinsed and chopped
1 tsp sage
8 hot Pepperdew peppers, rinsed and chopped
1 roasted red pepper, rinsed and chopped
1 tsp Dijon mustard
1 tsp Worcestershire sauce
In a small skillet, heat the olive oil over moderate heat. Add the garlic, shallots and capers and cook until softened, about 3 minutes. Add the sage, peppers, mustard and Worcestershire; cook over low heat for 10-15 minutes until everything has softened, stirring occasionally.
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 125° for medium-rare. Let the steak rest for 5-10 minutes, then slice and serve with Pepperdew and Capers Relish.
This was really good. The sweet, hot and salty relish is a great accompaniment to the steak. The relish would also be great in a sandwich and as an omelet filling…..you’ll see.