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Grilled Sirloin with Red Pepper Puree

Grilled Sirloin with Red Pepper Puree

Oxmoor House MARCH 2006

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


  • 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.

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

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Grilled Sirloin with Red Pepper Puree Recipe