Grilled Sirloin Steak with a Trio of Roasted Bell Peppers, Caramelized Onions on a Bed of Sautéed Spinach

The combination of the seasoning on the steak and the sweet peppery flavor of the bell peppers and the sweetness of the onions complemented each other perfectly and the sautéed spinach rounds it out nicely. Because of all the vegetables being used a side dish is optional. If you prefer a different variety of bell peppers or only want to use one or want to omit the spinach or the onions, feel free to do so – mix it up your way! Serves 2 – 4 depending on your appetite.

Ingredients

Steak
1 – 1 1/2 lb. prime boneless beef sirloin center cut steak
3 teaspoons of McKormic brand Montreal Steak Seasoning
2 tablespoons of olive oil
Peppers
1 red bell pepper, stem, seeds and any pulp removed and sliced
1 orange bell pepper, stem, seeds and any pulp removed and sliced
1 yellow bell pepper, stem, seeds and any pulp removed and sliced
2 tablespoons of olive oil
Foil
Caramelized Onions
1 large yellow onion chopped about 2 cups
2 tablespoons of olive oil
1/2 teaspoon of kosher salt
1/2 teaspoon of fresh ground pepper
1 1/2 teaspoons of granulated sugar
Sautéed Spinach
8 cups of spinach
1 tablespoon of olive oil

Technique

Make peppers by removing the stem, seeds and any pulp and cut into long slices. Add oil and peppers to a large sheet of foil and fold to seal. Place in a preheated oven at 375 degrees and bake for about 30 minutes or until peppers are soft. While peppers are cooking make the caramelized onions. In a medium sized skillet add olive oil over medium high heat. Add onions and sauté until soft and starting to brown, about 15 minutes. Stir frequently. Add sugar and continue to cook, stirring frequently, until onions turn a golden brown, about 5 -10 minutes. Set aside once done and cover to keep warm.

Evenly coat the steak with olive oil and add seasoning to one side only. Preheat a grill or grill pan to medium high and grill steak on both sides for about 5 minutes per side for medium rare. Cooking times will vary depending on the thickness of the filets and the type of grill you are using. Increase or decrease cooking times if you prefer your meat cooked to rare or medium or well done. Set aside to rest for about 10 minutes before slicing.

While steak is resting sauté the spinach by adding oil to a large deep skillet over medium high heat. Add the spinach and stir constantly until wilted. This only takes a couple of minutes. Add more oil if skillet seems dry.

Once meat has rested slice and plate by placing the steak on top of the spinach and topping with the rest of the vegetables.

Suggested Beverage

Try Beringer Founder’s Estate Old Vine Zinfandel (California), Bogle Vineyards Old Vine Zinfandel (California) or Rosemount Shiraz (Australia).

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