Grilled Sirloin with Red Pepper Puree

Oxmoor House
4 servings (serving size: 3 ounces steak and 1/4 of pepper puree)


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1 (1-pound) lean boneless beef sirloin steak (about 3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 (7-ounce) jar roasted red bell peppers, undrained
1/3 cup chopped green onions
2 tablespoons dry white wine or water
1 teaspoon beef-flavored bouillon granules


Prepare grill.

Trim excess fat from steak; sprinkle with salt and black pepper. Place steak on grill rack coated with cooking spray; grill, uncovered, 8 minutes on each side or until desired degree of doneness. Set aside; keep warm.

Place peppers and liquid, green onions, wine, and bouillon granules in a skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Cool sightly.

Transfer pepper mixture to a blender; process until pureed. Strain mixture, discarding liquid; return puree to pan to heat thoroughly.

Cut steak into 4 equal portions, and place on a serving plate. Spoon red pepper puree over each portion.

Created date

April 2008

Nutritional Information

Calories 186
Caloriesfromfat 0.0 %
Fat 6.5 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.5 g
Carbohydrate 3.8 g
Fiber 0.2 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 474 mg
Calcium 0.0 mg