Roasted sirloin with red pepper sauce

10 Servings

Ingredients

Quantity Ingredient
3 pounds Beef Top Sirloin Steak (boneless), cut 2\" thick
1½ teaspoon Dried or fresh rosemary crushed
2 mediums Red bell peppers*
1 teaspoon Red wine vinegar
¼ teaspoon Salt

Directions

RED PEPPER SAUCE

*(a 7 oz. jar of roasted red peppers may be substituted) Prepare peppers by broiling 3-4 inches from heat on a baking sheet, turning frequently, until evenly charred. Transfer to a sealable plastic bag; close and set aside until peppers cool. Peel charred skin from peppers. Remove seeds.

To make sauce, blend peppers, vinegar and salt in blender using pulse switch until coarsely chopped. Press rosemary into both sides of sirloin steak. Roast on rack in a shallow roasting pan in a 350 degree F oven for 50-60 min. or 16-20 min. per pound. Remove roast when a meat thermometer inserted in center reaches 135 degree F for med-rare or 150 degree F for medium doneness. Let roast stand 10 min.

before carving into thin slices. Serve sliced beef with red pepper sauce. Sauce may be served at room temperature or heated.

Serve with Crusty Sourdough Bread and Salad. Sauce yields 1 cup.

Serves 8 to 10.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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