Italian Steak with Garlic Butter and Peppers

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.

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.


Italian Steak with Garlic Butter and Peppers

Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

  • Ingredients:
  • 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

Preparation:
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.

Recipe Notes:
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.

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