Monday, December 6, 2010

Recipe Monday

 Our date night meal:

Beef Sirloin Tips with Smokey Pepper sauce



  • 1-1/2  lb.  beef sirloin tip steak
  • 1/2  tsp.  smoked paprika or paprika
  • 1  Tbsp.  vegetable oil
  • 1  12- to 16-oz. jar  roasted red and/or yellow sweet peppers
  • 1/2  cup  hickory- or mesquite-flavored barbecue sauce
  • 1/4  cup  coarsely chopped fresh Italian (flat-leaf) parsley


1. Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika. In a 12-inch skillet, heat oil over medium-high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet; keep warm.
2. Meanwhile, drain roasted red peppers, reserving liquid. Cut up roasted peppers. Measure 1/2 cup of the reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and the liquid to the skillet. Add barbecue sauce. Cook, uncovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through.
3. Sprinkle with parsley. Makes 4 servings.

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