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Top Sirloin Steak with Bell Pepper and Onion Sauté

4.1

(20)

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Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais.

Ingredients

Serves 4

2 1 1/2-pound top sirloin steaks (or one 2- to 3-pound steak), 1 inch thick
6 tablespoons olive oil
2 tablespoons balsamic vinegar or red wine vinegar
6 garlic cloves, minced
1 large onion, sliced
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 cup unsalted beef broth or low-salt chicken broth
Crumbled Gorgonzola or other blue cheese
Minced fresh Italian parsley

Preparation

  1. Step 1

    Place steaks in glass baking dish. Mix 4 tablespoons oil, vinegar and half of garlic in small bowl. Pour over steaks; turn to coat. Marinate 30 minutes at room temperature or refrigerate 3 hours.

    Step 2

    Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion, bell peppers and remaining garlic and sauté 8 minutes. Add broth, increase heat and boil until vegetables are tender and liquid thickens slightly, about 5 minutes. Season with salt and pepper. (Can be prepared 3 hours ahead. Cover and chill.)

    Step 3

    Prepare barbeque (high heat) or preheat broiler. Remove steaks from marinade. Sprinkle with salt and generous amount of pepper. Grill steaks until cooked as desired, about 5 minutes per side for rare. Transfer steaks to platter and let stand 5 minutes. Bring vegetables to simmer. Slice steaks; arrange on platter. Top with vegetables and skillet juices. Sprinkle with cheese and parsley.

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Reviews (20)

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  • This is a simple and yummy recipe. Plus, you can make it low sodium by using low sodium broth.

    • Anonymous

    • Southern CA

    • 7/30/2010

  • Absolutely fantastic - did it exactly like the recipe called for and it was perfect. I'll definitely make this again!

    • jaimeboswell

    • 11/30/2009

  • My family loves this!! So easy and tasty! Great for company too!

    • Anonymous

    • new york, ny

    • 9/18/2008

  • We really liked this. I did not have onions but I added mushrooms and broccoli and it was really nice. The broth was a little watery but I just omitted some of it when serving. I also used the leftover marinade for the beef in the vegetables. Cheese made it exceptional, but you do not need a lot. Served with brown rice.

    • eyecatch

    • San Jose, CA

    • 9/1/2008

  • Nothing extraordinary about anything in this recipe separately, but the sum of the parts is great! The cheese is the essential ingredient, although some of us used a spiced feta, which was also excellent, since I only had a few small cubes of blue cheese on hand.

    • tinyhuntress

    • minnesota

    • 11/17/2007

  • reallly tasty while simple enough for any evening. The cheese made the dish.

    • thedurhams

    • washington

    • 12/16/2006

  • it's a nice, easy dish, worth making again, but the marinade is standard stuff, the grilling/broiling was common and the bell pepper saute is good. the bleu cheese topping was unique, especially as a finish. but there was nothing truly spectacular about it.

    • wabsci

    • indianapolis, in

    • 6/12/2006

  • Initially sounded very plain, but the flavor of the cheese with the steak turned out quite surprisingly tasty!

    • citina

    • San Diego, CA

    • 1/24/2005

  • i used orange bell peppers instead and it was delicious!! the sauce didn't thicken the way i thought it would though. the gorgonzola definitely makes the dish special so use abundantly.

    • Anonymous

    • berkeley, ca

    • 7/1/2003

  • 3.5 Forks. Made this a couple nights ago and my boyfriend and I LOVED it - One of his favorite ways to prepare tenderloin. The goat cheese makes the entire dish - and cheese compliments the Beaujolais perfectly. We will definetly make this again.

    • Anonymous

    • Bay Area

    • 1/24/2003

  • I thought that this was only okay. It tasted fine, but it was nothing special.

    • Anonymous

    • San Diego

    • 10/11/2002

  • I made this for my hubby's birthday. He absolutely gobbled it!! The blue cheese/onion/pepper flavors were WONDERFUL together! It is fairly quick and a definite winner. Will make again and again.

    • Anonymous

    • The Wilds of Idaho

    • 7/22/2002

  • Easy, great tasting and looking. I may use three samll peppers in the future and add a yellow pepper for more color.

    • Pamela

    • Walnut Creek, CA

    • 7/7/2002

  • This dish was excellent. I added a lemon garlic butter sauce to the meat before I added the onions and bell peppers and it was incredible. My girlfriend who doesn't like onions or any veggies, kept eating all the onions and bell peppers. I will make this dish again very soon.

    • Anonymous

    • Houston,TX

    • 6/18/2002

  • Little effort, great reward -- my husband loved it! I made it with petite sirloins and they were beyond tender. This will probably become a regular in our house.

    • Aurora

    • Salt Lake City, UT

    • 2/7/2002

TagsStir-FrySteakBeefMeatBell PepperVegetableGorgonzolaBlue CheeseCheeseDairyMainDinnerNut FreeGluten FreeEasyWeeknight MealsGrillingSummerBon Appétit
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