Grilled Sirloin with Red Pepper Puree

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 0.0%
  • Fat: 6.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.5g
  • Carbohydrate: 3.8g
  • Fiber: 0.2g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 474mg
  • Calcium: 0.0mg


  • 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


  1. Prepare grill.
  2. 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.
  3. 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.
  4. Transfer pepper mixture to a blender; process until pureed. Strain mixture, discarding liquid; return puree to pan to heat thoroughly.
  5. Cut steak into 4 equal portions, and place on a serving plate. Spoon red pepper puree over each portion.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Sirloin with Red Pepper Puree Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy