Healthy Herb Pepper Sirloin Steak Recipes

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HEALTHY HERB-PEPPER SIRLOIN STEAK



Healthy Herb-Pepper Sirloin Steak image

At 146 delicious calories a serving this recipe is not only fast but healthy! The rub really complements the beef without masking it's flavors. Good for cheaper cuts of beef and to cut the calories. From Better Homes and Garden's Editor's pick for top ten Healthy Heart Recipes.

Provided by NcMysteryShopper

Categories     Steak

Time 29m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons catsup
1/2 teaspoon fresh coarse ground black pepper
1 1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon garlic powder
1/8 teaspoon ground cardamom (optional)
1 1/2 lbs boneless beef top sirloin steaks, cut 1 inch thick
fresh rosemary (optional)
grilled sweet pepper (optional)

Steps:

  • Stir together catsup, black pepper, rosemary, basil, garlic powder, and, if desired, cardamom.
  • Coat both sides of steak with catsup mixture.
  • Grill steak on an uncovered grill directly over medium coals for 6 minutes. Turn steak; grill for 8 to 12 minutes more or until desired doneness.
  • Cut into serving-size pieces. Garnish with fresh rosemary and serve with grilled sweet peppers, if desired.
  • To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steak on grill over drip pan. Cover and grill for 20 to 24 minutes or until desired doneness, turning steak once.

Nutrition Facts : Calories 154.4, Fat 4.7, SaturatedFat 1.7, Cholesterol 68, Sodium 119.3, Carbohydrate 1.5, Fiber 0.1, Sugar 1.1, Protein 25.2

REVERSE-SEARED STEAK



Reverse-Seared Steak image

Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses. Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S. as tri-tip. As the name suggests, it's a triangular or boomerang-shaped steak cut from the tip of the sirloin, blessed with a robust beefy flavor.

Provided by Steven Raichlen

Categories     dinner, meat, main course

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 large or 2 small wood chunks (such as oak, hickory or mesquite) or 1 1/2 cups wood chips
Canola oil, for greasing the grill grate
1 tri-tip steak (about 2 to 2 1/4 pounds; see Tip)
Coarse kosher or sea salt
Freshly ground black pepper
Granulated onion or garlic (or both)

Steps:

  • If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
  • Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.
  • Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill's smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
  • Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.
  • Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.
  • Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.

PEPPER SIRLOIN STEAK



Pepper Sirloin Steak image

Jean Bunders of Wauzeka, Wisconsin is a nutritionist of her county's Department of Aging. She notes, "I got this recipe in a cooking class I attended. Everyone in class really liked it."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 pound boneless beef sirloin steak
2 tablespoons canola oil
1 garlic clove, minced
1 teaspoon ground ginger
1 teaspoon salt, optional
1/2 teaspoon pepper
3 large green peppers, thinly sliced
2 large onions, thinly sliced
3/4 teaspoon beef bouillon granules
3/4 cup hot water
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup water
1/2 teaspoon sugar

Steps:

  • Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. , Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. , Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.

Nutrition Facts : Calories 188 calories, Fat 8g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 453mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

HERB-RUBBED TOP SIRLOIN STEAK WITH PEPERONATA



Herb-Rubbed Top Sirloin Steak with Peperonata image

Provided by Molly Stevens

Categories     Beef     Pepper     Sauté     Backyard BBQ     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Peperonata
3 tablespoons extra-virgin olive oil
2 small red onions (about 12 ounces total), halved, sliced crosswise
2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
3 tablespoons red wine vinegar
2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
Steak
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt
1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)

Steps:

  • For peperonata:
  • Heat olive oil in heavy large pot over medium heat. Add onions; sauté until almost tender, about 6 minutes. Mix in bell peppers and crushed red pepper; sprinkle lightly with coarse kosher salt. Reduce heat to low, cover, and cook until peppers are tender and silky, stirring occasionally, about 35 minutes. Stir in red wine vinegar, capers, oregano, and thyme. Increase heat to medium; stir uncovered 3 minutes. Season peperonata to taste with coarse salt and pepper. Transfer peperonata to bowl and cool to room temperature. DO AHEAD Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.
  • For steak:
  • Mix oregano, thyme, pepper, and salt in small bowl. Sprinkle evenly over both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board; let rest 5 minutes. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.
  • Arrange steak slices on platter; surround with peperonata and serve.

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