Prep 10 mins
Cook 9 mins
A steak dish with a little peppery-kick. For a milder version, make the glaze with apple jelly
- 4.92 ml paprika
- 4.92 ml fresh coarse ground black pepper
- 2.46 ml garlic powder
- 2.46 ml salt
- 453.59 g lean boneless beef top sirloin steaks
- 1 small green pepper, cut into 1/4 inch strips
- 1 medium red onion, cut into 1/4 inch strips
- 118.29 ml jalapeno jelly or 118.29 ml apple jelly
- 59.14 ml red wine vinegar
- In small bowl stir together paprika, pepper, garlic powder and salt. Cut sirloin steak into 4 pieces; rub pepper mixture onto both sides of meat.
- Heat non-stick skillet over medium-high heat; add meat. Cook, turning once, to desired doneness (6-8 minutes. Remove meat from skillet, set aside.
- Increase heat to high. Add green pepper and onion to skillet. Cook, stirring constantly, until vegetables are crisply tenter (1-2 minutes).
- Reduce heat to low; stir in jelly and vinegar. Return meat to pan; turn to coat w/ glaze. Cover; cook until heated through (2-3 minutes.
- To serve, Place meat and glaze over rice.
We thought this steak was delicious. I used the jalapeno jelly and although it was on the spicy side for me (I'm a heat wimp), I couldn't stop eating it. I did not pan fry the green pepper and onion but rather roasted them on the grill because we like them slightly charred, then sliced up and added to the pan. Wonderful flavor combination.