Pan Roasted Sirloin with Onions and Peppers
Elevate your weeknight dinner game with this flavorful Pan Roasted Sirloin with Onions and Peppers! Juicy, tender sirloin steaks are perfectly seared to golden-brown perfection, then paired with a vibrant medley of sautéed onions, red, and green bell peppers. Infused with the savory richness of garlic, olive oil, and a finishing touch of butter, this dish is a delicious balance of bold flavors and hearty comfort. Ready in just 30 minutes, it’s a quick yet impressive option for date nights or cozy family dinners. Serve it as is or alongside mashed potatoes or crusty bread for a complete meal. Perfect for steak lovers, this recipe highlights top-notch pan-searing techniques and vibrant, fresh ingredients for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Sirloin steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large (sliced) Yellow onion
- 1 large (sliced) Red bell pepper
- 1 large (sliced) Green bell pepper
- 2 cloves Minced garlic
- 1 teaspoon (optional for garnish) Fresh thyme
Instructions
Season the sirloin steaks on both sides with salt, black pepper, and garlic powder. Let them sit at room temperature for 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steaks to the pan.
Sear the steaks for 3-4 minutes on each side until a golden-brown crust forms. Add 1 tablespoon of butter to the pan during the last minute of cooking for extra flavor.
Remove the steaks from the pan and set them aside to rest on a cutting board, tented loosely with aluminum foil.
In the same pan, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onion and cook for 2-3 minutes until softened.
Add the sliced red and green bell peppers to the onions and sauté for another 3-4 minutes until the vegetables are slightly tender but still vibrant.
Stir in the minced garlic and cook for 1 minute until fragrant. Add the remaining tablespoon of butter to the vegetables, stirring to coat them evenly.
Slice the rested sirloin steaks against the grain to ensure tenderness. Place the sliced steak back into the pan with the onions and peppers, tossing gently to warm through.
Serve the pan-roasted sirloin with onions and peppers on serving plates. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 3936 mg | 171% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 16.0 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 141 mg | 11% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2134 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
