Best 8 Sirloin Steak With Spicy Pepper Sauce Recipes

TOMATO AND PEPPER SIRLOIN STEAK

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

SPICY STEAK MARINADE

Steps:

• Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.

SPICY KOREAN STEAK TACOS WITH KIMCHI

Steps:

• Rub the steaks with the oil. Spread half the rock salt over a tray, top with the steaks and cover with the remaining salt. Set aside for 20 minutes.
• Meanwhile make the spicy ginger sauce: Place the oyster sauce, cooking wine, ginger, chile flakes and sugar in a small bowl and mix until the sugar has dissolved.
• Wipe all the salt from the steaks, using paper towel, and sprinkle with pepper.
• Preheat a grill pan or barbecue over high heat.
• Cook the steaks, turning every 1 minute, for 2-3 minutes each side or until cooked to your liking. In the last 30 seconds of cooking time, brush the steaks with the spicy ginger sauce and turn to caramelize both sides.
• Cover gently with aluminum foil and allow to rest for 5 minutes. Thinly slice the steaks. Spread the tortillas with the mayonnaise. Top with the daikon, steak, kimchi and cilantro to serve.

SIRLOIN WITH CREAMY PEPPER SAUCE

Steps:

• Mix pepper and salt on a plate.
• Brush both sides of steaks with olive oil.
• Press steaks into pepper and salt mixture (both sides).
• Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 3 minutes per side for medium-rare or until your liking (about 5 minutes per side got it well done).
• Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.
• To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes or until thickened.
• Serve cream sauce over the steaks.

SIRLOIN STEAK WITH SPICY PEPPER SAUCE

Steps:

• To roast your own poblano peppers: place on an aluminum foil-lined sheet pan 4 inches below a broiler. Turn regularly until blistered and blackened all over, 5 to 10 minutes. Place in a bowl, cover with a kitchen towel, and let cool for 10 minutes. Rub the blackened skin off and remove stems and seeds. Rinse chiles to remove skin and seeds, if necessary.
• Sauce: In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and red peppers; season with salt. Cook, stirring often, until golden-brown, about 10 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomato, poblano peppers, and 1/2 cup water. Reduce heat; simmer until thickened, about 10 minutes. Remove from heat; add lime juice and season to taste with salt.
• Meat:Meanwhile, prepare steaks: Rub with remaining tablespoon oil and chile powder; season generously with salt. Heat a charcoal or gas grill to medium-high heat. Grill until medium-rare (130 degrees), 2 to 3 minutes per side. Let rest, covered, for 5 to 10 minutes. Cut steak into 4 serving portions; spoon pepper sauce over each.

GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA

Steps:

• Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
• Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
• Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

SIRLOIN STEAK WITH CRUSHED PEPPERCORNS

Steps:

• Sprinkle the steaks with salt.
• Use a mallet or meat pounder to crush the peppercorns, but not too fine. Sprinkle the peppercorns evenly over the steaks on both sides. Press down with your hands to help the peppercorns adhere to the meat.
• Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer. When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn. Cook about 2 to 3 minutes more for medium rare. Remove to a warm platter.
• Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted. Do not brown. Add the wine, broth, tomato paste and thyme. Reduce to half a cup. Add any liquid that may have accumulated around the steaks. Bring to a simmer. Remove from heat and swirl in the butter.
• Remove the thyme sprigs and pour the sauce over the steaks. Sprinkle with parsley.

PEPPER SIRLOIN STEAK

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.