Grill Master
Sirloin Steak with Charred Peppers & Onions
The warrior classic. Iron-rich sirloin seared hard, served over smoky charred peppers and onions. The resting juices become the sauce.
Prep 10m
Cook 10m
Serves 2
Rachel's 7/10
£8.50 /portion
gluten-free dairy-free high-protein iron-rich low-carb quick
High Protein (>50g) Iron-Rich Low Carb
560 kcal
Protein 58g
Fat 30g
Sat 12g Omega-3 0.2g
Carbs 16g
Fibre 4g Sugar 10g
Fibre 4g
Sugar 10g
Sodium 400mg
Vitamin A 30%
Vitamin C 180%
Vitamin D 5%
Vitamin K 15%
Vitamin B6 55%
Vitamin B12 120%
Folate 15%
Iron 30%
Calcium 5%
Magnesium 15%
Potassium 30%
Zinc 60%
Selenium 50%
Servings
2
Ingredients
Protein
- 500g Sirloin Steaks — 2 x 250g
Fresh
- 2 Bell Peppers — red and yellow, sliced thickly
- 1 Red Onion — sliced into wedges
Pantry
- 5g Smoked Paprika
- 3g Garlic Powder
- 15ml Olive Oil
Method
01
Slice peppers thickly and onion into wedges. Toss in oil and smoked paprika. Season steaks with salt and garlic powder.
Take steaks out of the fridge 20 minutes early for even cooking.
02
Grill peppers and onions on high heat until soft and charred with black edges, about 5 minutes. Set aside.
Don't be shy with the char — it's where the flavour lives.
03
Sear steaks in a smoking hot pan for 3–4 minutes per side for medium-rare. Rest for 5 minutes on a board.
04
Slice the steak against the grain. Pour the resting juices from the board over the charred peppers. Serve steak on top.
Modern European · dinner