Seared chili-rubbed sirloin with southwestern chili saucePeter Olson/The Globe and Mail
The secret to this dish is prep: Do the searing and make the sauce ahead of time, so that all you have to do when you're ready to sit down is throw it quickly in the oven. I used top sirloin for this dish, which works well. Try to buy one that is 11/2 inches to 2 inches thick. You could upgrade to New York sirloin but the cost will double. If ancho chilli powder is not available, then use regular chilli powder, but omit the cumin. The vegetables vary depending on the season, and zucchini, sweet potatoes, corn, poblano peppers are all perfect in this.
Slice meat onto each plate or serve family style, sliced on a platter surrounded by the vegetables. Serve with corn tortillas or mashed sweet potatoes.
Servings: 4 to 6
Chili rub
2 tbsp (25 mL) ancho chili powder
2 tsp (10 mL) ground cumin
2 tsp (10 mL) dried oregano
1 tsp (5 mL) dry mustard
Salt and freshly ground pepper to taste
Beef and vegetables
3 tbsp olive oil
1 red onion cut in wedges
2 cups squash, cut in wedges
1 red pepper cut in wedges
2 lbs (1 kg) beef sirloin steak, cut in two-inch pieces
Sauce
1/4 cup (50 mL) balsamic vinegar
1/4 cup (50 mL) red wine
1 tsp (5 mL) of honey
2 tbsp (25 mL) light soy sauce
2 cups (500 mL) beef stock, homemade or store bought
1/4 cup (50 mL) cold unsalted butter, cut in chunks
Salt and freshly ground pepper
Method
Preheat oven to 450 F (230 C).
Combine chili powder, cumin, oregano, mustard, salt and pepper in a small bowl. Sprinkle 2 tbsp of rub over sirloin cubes (reserving remainder).
Add 2 tbsp oil to frying pan over medium-high heat. Add squash and sauté until slightly browned and softened, about 2 minutes. Add peppers and onions. Cook another few minutes until vegetables start to colour. Place on a baking sheet
Add remaining 1 tbsp oil to pan and raise heat to high. Add beef and sear on all sides or until meat takes a little colour, about 4 minutes in total. Add to vegetables. Reserve skillet for sauce.
Bake beef and peppers for 6 to 7 minutes or until beef is medium rare and vegetables are crisp tender.
Return skillet to medium heat. Add balsamic vinegar, red wine and 4 tsp of the remaining chili rub (reserve the rest for another use). Bring to boil and cook until reduced by half, about 2 minutes. Stir in honey, soy sauce and beef stock. Bring to boil and boil until slightly thickened, about 8 to 12 minutes. Add any juices from meat. Remove from heat. Season with salt and pepper to taste. Divide meat and vegetables between 4 plates and drizzle sauce over.