1/2 cup olive oil
2 garlic cloves, minced
2 teaspoons Worcestershire steak sauce
2 teaspoon red wine vinegar
1 tablespoon mustard powder
2 lbs. sirloin, sliced thin
2 yellow onions, chopped
2 red peppers, stemmed, seeded, and chopped
Salt and pepper, to taste
1. Place 7 tablespoons of the oil in a large bowl. Add the garlic, Worcestershire sauce, red wine vinegar, mustard powder and stir to combine. Add the sirloin and stir until coated. Cover and refrigerate for 2 hours, while stirring once or twice. If time allows, let the sirloin marinate overnight.
2. Approximately 30 minutes before you are ready to cook, remove the sirloin from the marinade and allow to come to room temperature.
3. Place a 12 inch cast iron skillet over medium-high heat and coat the bottom with the remaining oil. When it starts to shimmer, add the sirloin and saute until browned all over, about 8 minutes. Remove from the pan and set aside.
4. Reduce the heat to medium, add the onions and peppers, and cook, without stirring, until they are browned, about 5 minutes. Return the sirloin to the pan and saute for an additional 2 minutes. Season with salt and pepper and serve immediately.
Yields: 4 Servings
