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Top Sirloin with Smoky Pepper Sauce
Source: dLife

Tender steak topped with a smoky tomato and pepper salsa.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 229.2
Total Carbs 10.7 g
Dietary Fiber 1.0 g
Sugars 6.2 g
Total Fat 5.2 g
Saturated Fat 1.7 g
Unsaturated Fat 0.3 g
Potassium 285.4 mg
Protein 22.0 g
Sodium 161.1 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 2 1/2 Meat , 1/2 Other Carbs , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 tbsp  sun dried tomatoes
1 pinch  dried hot chile peppers
1 cup  cold water
1 cup  red wine
0 1/2 cup  fresh chopped onion
1 tbsp  brown sugar
1 tbsp  fresh lemon juice
0 1/4 tsp  black pepper
2 each  large garlic cloves
1 each  cooking spray
12 oz  top sirloin steak, lean
  1. For sauce, in a medium bowl place sun-dried tomatoes and chile peppers; add boiling water. Let stand about 30 minutes or until vegetables are softened. Drain, reserving liquid.
  2. Cut up tomatoes; place in a blender container or food processor bowl. Scarpe out seeds or chile peppers.
  3. Cut up chile peppers; add chile peppers, 1/4 cup of the reserved soaking liquid, the wine, onion, brown sugar, lime juice, black pepper, and garlic. Cover and blend or process until nearly smooth.
  4. Trim fat from meat. Place meat in a shallow glass dish; pour sauce over meat. Cover and marinate in the refrigerator for 2 to 8 hours, turning meat occasionally. Drain, reserving marinade.
  5. Preheat broiler. Lightly coat the nonstick unheated rack of a broiler pan with cooking spray.
  6. Place meat on rack. Broil 3 to 4 inches from heat, turning and brushing with marinade halfway through broiling. Allow 15 to 17 minutes for medium-rare (145 degrees F) and 20 to 22 minutes for medium (160 degrees F). In a small saucepan heat remaining marinade until boiling; serve with meat.

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