Sirloin Steaks with Sizzling Peppers and Basil Garlic Butter
Grilled sirloin steaks, topped with an aromatic, basil- and garlic-flavoured butter, and served with a side dish of sizzling bell peppers.
Recipe - Quality Foods
Sirloin Steaks with Sizzling Peppers and Basil Garlic Butter
Prep Time25 Minutes
Servings4
Cook Time8 Minutes
Ingredients
1/4 cup butter, at room temperature
2 Tbsp chopped fresh basil
1 medium garlic clove, minced
1/2 tsp finely grated lemon zest
4 (about 1-inch-thick) top sirloin steaks (about 800 grams total weight)
salt and freshly ground black pepper to taste
8 tsp olive oil (divided)
1 small to medium red bell pepper, halved, seeded and sliced
1 small to medium yellow bell pepper, halved, seeded and sliced
1 small to medium orange bell pepper, halved, seeded and sliced
pinch or 2 red pepper flakes
1 Tbsp balsamic vinegar
basil sprigs, for garnish (optional)
Directions
- Place the butter, basil, garlic and lemon zest in a small bowl and mix to combine. Set an 8-inch long piece of plastic wrap on a work surface. Place the flavoured butter in a 4-inch long row down the centre of the plastic wrap. Roll the butter inside the plastic wrap, into a 1-inch thick log. Set the butter in the refrigerator until firm, about 1 hour.
- When ready to cook the steaks, unwrap the butter and slice, widthwise, into 8 pieces. Let the butter slices sit at room temperature until needed.
- Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill the steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.
- While the steaks cook, heat the remaining 4 tsp olive oil in a large skillet set over medium-high heat. When oil is very hot, add the bell peppers and red pepper flakes. Cook and stir the peppers until just tender and lightly charred, about 3 to 4 minutes. Remove skillet from the heat, and then mix in the balsamic vinegar and salt and pepper, to taste.
- When cooked, set a steak on each of 4 heated dinner plates. Top each steak with 2 slices of the butter. Set some of the bell peppers on each plate, garnish with basil sprigs, if using, and serve.
25 minutes
Prep Time
8 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
QF - Quality Foods Salted Butter, 454 Gram
Free with 3450 Points Redeemed$6.99$1.54/100g
Lemons - Large, 1 Each
$1.19
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Lemons - Large, 1 Each
$1.19
Quality Foods - CDN BF AAA B/A Topsrln Steak SP, 1 Pound
$15.49/lb$3.41/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Bell Peppers - Red, Hot House, 226 Gram
$2.49 avg/ea$1.10/100g
Bell Peppers - Yellow, Hot House, 226 Gram
$2.49 avg/ea$1.10/100g
Bell Peppers - Orange, Hot House Grown, 220 Gram
$2.42 avg/ea$1.10/100g
Club House - Organic Crushed Red Pepper, 23 Gram
$3.69$16.04/100g
FILIPPO BERIO - Balsamic Vinegar, 250 Millilitre
$5.49 was $5.99$2.20/100ml
Lemons - Large, 1 Each
$1.19
Directions
- Place the butter, basil, garlic and lemon zest in a small bowl and mix to combine. Set an 8-inch long piece of plastic wrap on a work surface. Place the flavoured butter in a 4-inch long row down the centre of the plastic wrap. Roll the butter inside the plastic wrap, into a 1-inch thick log. Set the butter in the refrigerator until firm, about 1 hour.
- When ready to cook the steaks, unwrap the butter and slice, widthwise, into 8 pieces. Let the butter slices sit at room temperature until needed.
- Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Grill the steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium.
- While the steaks cook, heat the remaining 4 tsp olive oil in a large skillet set over medium-high heat. When oil is very hot, add the bell peppers and red pepper flakes. Cook and stir the peppers until just tender and lightly charred, about 3 to 4 minutes. Remove skillet from the heat, and then mix in the balsamic vinegar and salt and pepper, to taste.
- When cooked, set a steak on each of 4 heated dinner plates. Top each steak with 2 slices of the butter. Set some of the bell peppers on each plate, garnish with basil sprigs, if using, and serve.