Sirloin With Piquillo Peppers And Capers

• 2 teaspoons sweet paprika
• 1 teaspoon dark brown sugar
• Kosher salt
• Freshly ground pepper
• 1 1/2 pounds sirloin steak (about 1 1/4 inches thick)
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 2 medium shallots, thinly sliced
• 1 tablespoon drained capers
• 1 teaspoon chopped fresh sage
• 8 piquillo peppers (Spanish roasted peppers), seeded and chopped
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce

1. In a bowl, mix the paprika, brown sugar, 2 teaspoons of kosher salt and 1 teaspoon of pepper. Pat the mixture all over the meat.
2. In a small skillet, heat the olive oil over moderate heat. Add the garlic, shallots and capers and cook until softened, about 3 minutes. Stir in the sage and cook for 1 minute. Add the piquillos, mustard and Worcestershire; simmer over moderate heat for 15 minutes, stirring occasionally.
3. Meanwhile, light a grill or preheat a grill pan. Grill the steak over moderately high heat for about 12 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 130u0b0 for medium-rare meat. Let the steak rest for 5 minutes, then slice and serve with the piquillo-pepper sauce.

sweet paprika, brown sugar, kosher salt, freshly ground pepper, sirloin steak, extravirgin olive oil, garlic, shallots, capers, fresh sage, piquillo peppers, mustard, worcestershire sauce

Taken from www.epicurious.com/recipes/member/views/sirloin-with-piquillo-peppers-and-capers-52340191 (may not work)