Sirloin Steak with Spicy Pepper Sauce
Tender and juicy sirloin steaks meet their perfect match in this bold and flavorful spicy pepper sauce, creating a dinner that’s as impressive as it is easy to prepare. This recipe combines the rich, beefy essence of perfectly seared sirloin with the vibrant heat of crushed red pepper flakes, cayenne, and paprika, balanced by the creaminess of a luscious sauce made with beef stock and heavy cream. The diced sweet red bell pepper and aromatic shallots and garlic add layers of complexity, while fresh parsley provides a bright, herbaceous finish. With just 10 minutes of prep and 25 minutes of cook time, this steak recipe is ideal for a romantic dinner for two or as a quick yet elegant weeknight indulgence. Pair it with roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home. Keywords: sirloin steak, spicy pepper sauce, seared steak recipe, quick steak dinner, steak sauce recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 steaks (6-8 oz each) Sirloin steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (minced) Shallot
- 2 cloves (minced) Garlic
- 1 teaspoon Crushed red pepper flakes
- 1 medium (diced) Sweet red bell pepper
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Paprika
- 1 cup Beef stock
- 0.25 cup Heavy cream
- 2 tablespoons (chopped) Fresh parsley
Instructions
Remove sirloin steaks from the refrigerator and let them rest at room temperature for 20-30 minutes to ensure even cooking.
Pat the steaks dry with a paper towel and season both sides generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat until shimmering.
Place the steaks in the skillet and sear them for 3-4 minutes per side for medium-rare, or to the desired doneness. Remove the steaks from the skillet, tent with foil, and let rest while making the sauce.
In the same skillet, lower the heat to medium and add 1 tablespoon of butter and the remaining olive oil.
Add the minced shallot and garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn them.
Stir in the crushed red pepper flakes, diced bell pepper, cayenne pepper, and paprika. Cook for another 2 minutes until the peppers begin to soften.
Pour in the beef stock and bring the mixture to a simmer. Let it reduce by half, about 5 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer for another 2-3 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Turn off the heat and stir in the remaining butter and fresh parsley for a rich, glossy finish.
Slice the rested steaks against the grain and serve with the spicy pepper sauce spooned generously on top.
Garnish with additional parsley if desired and serve immediately.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 386 mg | 128% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.9 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 138 mg | 11% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1926 mg | 41% | |
*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.
