top sirloin steaks with cumin peppers and chickpeas

Top Sirloin Steaks with Cumin, Peppers and Chickpeas

Last Updated on August 29, 2022

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.

Top Sirloin Steaks with Cumin, Peppers and Chickpeas

3.70 from 23 votes
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Protein: Beef
Cut: Top Sirloin Steak
Course: Main Course
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 4 people


  • 4 ea ButcherBox Top Sirloin Steaks


  • 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


  • 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!
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