South Of The Border Sirloin

• 1 bottle (12 ounces) light or nonalcoholic beer
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 beef top sirloin steak (1 pound)
• 2 large onions, thinly sliced
• 5 teaspoons olive oil, divided
• 2 jalapeno peppers, seeded and minced
• 1 medium sweet red pepper, julienned
• 3 garlic cloves, minced
• 3 tablespoons dry bread crumbs
• 3 tablespoons shredded reduced-fat cheddar cheese

1. In a shallow dish, combine the first 6 ingredients. Cut steak into 4 serving-size pieces; place in dish and turn to coat. Cover; refrigerate for up to 2 hours.
2. Meanwhile, in a large ovenproof skillet, cook onions in 2 teaspoons oil over medium heat for 15-20 minutes or until onions are golden brown, stirring occasionally. Add peppers and garlic; cook 4 minutes longer. Remove and keep warm.
3. Drain and discard marinade. In the same skillet over medium heat, cook steak in 2 teaspoons oil for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
4. Spoon onion mixture over steaks. In a small bowl, combine the bread crumbs, cheese and remaining oil; sprinkle over tops. Broil 3-4 in. from the heat for 2-3 minutes or until golden brown.

nonalcoholic, onion, garlic, chili powder, salt, pepper, beef, onions, olive oil, peppers, sweet red pepper, garlic, bread crumbs, cheddar cheese

Taken from www.tasteofhome.com/recipes/south-of-the-border-sirloin/ (may not work)