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
- 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
- ¼ cup coarsely
chopped Italian parsley
- Mix together
Lunds & Byerlys Signature Beef Seasoning with the freshly ground pepper. Rub
the seasoning mixture into both sides of steak.
- Heat a medium
skillet over medium-high heat until hot (1-2 minutes). Add olive oil to
skillet; swirl to coat.
- 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
- 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
- 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
cheese and freshly ground pepper.