Last Updated on January 31, 2025
These lean top sirloin steaks are treated to a short dip in an earthy marinade while you chop and sauté onions and peppers with chickpeas. When the veggies are done, the steaks sear in the same pan for a low-carb, Spanish-inspired meal.
Ingredients
- 4 ea ButcherBox Top Sirloin Steaks
Marinade
- 4 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1 tsp ground cumin
- 2 cloves garlic minced
Peppers and Chickpeas
- 2 Tbsp olive oil
- 2 cloves garlic minced
- 1 large onion chopped
- 3 medium bell peppers chopped
- 1 15.5 oz can chickpeas drained, rinsed and dried
- ½ tsp chili powder
- ½ tsp paprika
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Mix ingredients marinade in a small bowl. Place top sirloin steaks in a baking dish and coat both sides with the marinade. Marinate at room temperature for about 30 minutes.
- Preheat large cast-iron skillet on medium-high heat. Add olive oil. Once oil is hot, add peppers, garlic and onions, sauté for 10-12 minutes, or until tender. Add remaining ingredients to skillet and cook until chickpeas are crisp, remove from skillet.
- Bring the skillet to high heat (it may begin to smoke). Remove the top sirloin steaks from the marinade and pat dry. Season with kosher salt and freshly ground black pepper and place in skillet. Sear for about 3-5 minutes on each side, or until meat thermometer inserted into thickest part of steak reads 125°F.
- Remove top sirloin steaks from skillet and rest for 5-10 minutes. Serve with peppers and chickpeas. Enjoy!
Notes
For Grain-Finished Top Sirloin Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 2-3 minutes depending on your desired temperature. The grain finished beef top sirloin steaks are 8 ounces as opposed to their grass fed equivalent which are 6 ounces. That, combined with the higher amount of intramuscular fat within the grain finished top sirloin steaks means that you need to cook your steaks longer to achieve the same level of doneness. There is no change between grain finished and grass fed beef for sous vide cooking.
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Chef Yankel Polak is a seasoned chef and the Head Chef at ButcherBox, known for his expertise in high-quality meats and bold, flavor-driven cooking. With a passion for teaching and creating approachable yet elevated recipes, he inspires home cooks to master the art of cooking with confidence and creativity.
