This easy recipe for pan-seared sirloin steak features a flavorful Italian-inspired topping made with onion, garlic and pickled banana peppers sautéed in butter. It’s quick to prepare and delicious served with Garlic Mashed Potatoes and a tossed salad to round out the meal.Print
Italian Steak with Garlic Butter and Peppers
Sautéed onion, garlic and pickled banana peppers combine to make a tasty, Italian-inspired topping for quick-cooking pan-seared sirloin steaks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 4 (1-inch thick) top sirloin steaks (about 6 ounces each)
- Olive oil
- Salt and freshly ground pepper
- 3 tablespoons butter
- 1/2 cup onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup mild banana pepper rings, drained and chopped (see notes)
- 2 tablespoons liquid from the pepper rings
- 1 tablespoon chopped fresh parsley for garnish
- Brush both sides of the steaks with a little olive oil and season with salt and pepper.
- Film the bottom of a large frying pan with olive oil and heat over medium-high heat. Add the steaks and sear lightly on both sides, about 2 minutes total. Transfer to a plate and set aside.
- Reduce the heat to medium, melt the butter and add the onion. Sauté until the onion is soft and translucent, 4 to 5 minutes.
- Add the garlic and sauté until barely golden, stirring constantly, 1 to 1-1/2 minutes longer.
- Add the crushed red pepper and banana peppers and combine well. Continue cooking for 1 to 2 minutes, then add the reserved liquid from the pepper rings.
- Return the steaks to the pan and turn several times to coat with the garlic butter-pepper mixture.
- Continue cooking, turning frequently, until the liquid in the pan has evaporated and the steak is cooked to your liking, about 3 minutes longer for medium rare.
- Transfer the steaks to a serving platter and allow to rest for 5 minutes. Top each with a portion of the pepper mixture, garnish with chopped parsley and serve.
Any brand of mild pepper rings from the pickle aisle of the supermarket will work fine for this dish (we happen to like Mezzetta). You can also use a combination of hot and mild if you like the extra heat.