Spicy sirloin steaks with jalapeno pepper jelly make an easy and elegant meal. Rice or polenta*, green salad and rolls makes this a meal any guest would love. A fresh fruit salad completes the meal.
1 lb. boneless beef top sirloin steak, cut 3/4 inch thick
1/2 cup beef broth, o.k. to use prepared or canned beef broth
1/4 cup balsamic vinegar
2 Tblspn jalapeno pepper jelly
3/4 tspn garlic powder
3/4 tspn chili powder
1/2 tspn coarsely ground black pepper
1/4 tspn ground cumin
1/4 tspn dried oregano leaves
Pinch of salt
2 Tblspn cooking oil
Start preparing your rice. When done remove from heat and set aside.
Cut beef steak crosswise into four equal smaller steaks. Combine seasoning ingredients garlic powder, chili powder, black pepper, cumin and oregano. Mix thoroughly and press evenly into both sides of each steak.
Heat a large nonstick skillet over medium heat until hot, then add cooking oil. Place steaks in skillet; cook about 8 to 10 minutes for medium rare to medium doneness, turning once. Remove steaks from heat and keep warm.
Add broth, balsamic* vinegar and jelly to skillet, scrape pan and stir to blend. Cook until browned flavor bits attached are dissolved and sauce begins to thicken slightly. Continue cooking for about 4 minutes.
Plate each steak and spoon sauce over each one. Serve with rice. These steaks are also good with polenta. *Polenta now comes ready-made at your supermarket. It is in a roll like ready-to-bake cookies. Just slice the polenta at least 1 inch thick and heat in skillet with a little oil. Brown on both sides until the polenta is heated through and lightly golden brown. Serve 2 slices polenta per person or buy instant polentas and serve like grits.
Makes 4 servings.
After dinner, treat yourself and your guests to a good cup of coffee along with your fresh fruit salad.
*Jalapeno pepper jelly can usually be found in the condiments section of your supermarket.
*Like good olive oil, good balsamic vinegar can be costly. You should buy the best you can afford. Both products can last a long time if used sparingly.