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Ingredients
- 1 1/2 pounds beef sirloin tip steak
- 1/2 teaspoon smoked paprika or paprika
- 1 tablespoon vegetable oil
- 1 12 ounce jar roasted red and/or yellow sweet peppers
- 1/2 cup hickory- or mesquite-flavored barbecue sauce
- 1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
Details
Preparation
Step 1
Trim meat and cut into 1- to 1-1/2-inch chunks; sprinkle with paprika. In a 12-inch skillet, heat oil over medium-high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet; keep warm.
Meanwhile, drain roasted red peppers, reserving liquid. Cut up roasted peppers. Measure 1/2 cup of the reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and the liquid to the skillet. Add barbecue sauce. Cook, uncovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through.
Sprinkle with parsley. Makes 4 servings.
This was excellent. I did cut back on bbque sauce, about half and added some beef broth with some corn starch for a demi-glace .
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