4 years ago

Pepper & Herb Crusted Sirloin

This steak gets its
one-of-a-kind flavor from Lunds & Byerlys Signature Beef Seasoning,
featuring robust flavors of onion, garlic, paprika and crushed red pepper.


  • 2 tablespoons
    Lunds & Byerlys Signature Beef Seasoning
  • ½ tablespoon freshly
    ground pepper
  • 1½ pounds Premium
    Choice Beef Boneless Sirloin Steak, cut 1 inch thick
  • 2 tablespoons olive
  • ⅓ cup sliced
  • ½ cup Zinfandel
  • 2 cups (1 pint) grape
    tomatoes, halved
  • ¼ cup coarsely
    chopped Italian parsley


  1. Mix together
    Lunds & Byerlys Signature Beef Seasoning with the freshly ground pepper. Rub
    the seasoning mixture into both sides of steak.
  2. Heat a medium
    skillet over medium-high heat until hot (1-2 minutes). Add olive oil to
    skillet; swirl to coat.
  3. Add steak to
    skillet; sear 3-4 minutes; turn and sear other side for 3-4 minutes. Reduce
    heat to medium; turn steak again and cook 2 minutes. Turn once again and cook
    to desired doneness (2-3 minutes). Transfer steak to serving platter; cover
    with foil.
  4. Add shallots
    to pan; sauté 2-3 minutes. Add wine, scraping up any browned bits from bottom
    of the skillet. Stir in tomatoes; simmer 5-6 minutes. Sprinkle parsley over
  5. Slice steak
    into thin slices and pour tomato sauce over steak. Serve immediately.

Serve with hot penne
pasta tossed with olive oil, shredded Parmigiano-Reggiano
and freshly ground pepper.