South of the Border Sirloin Recipe

Be the first to add a review
Publisher Photo
Marinated in beer and jalapenos, these steaks have a mild kick the whole family will love! They’re topped with veggies, bread crumbs and cheese for a fussed-over look and very special taste. But they’re oh-so-easy to prepare! Gilda Lester - Millsboro, Delaware
TOTAL TIME: Prep: 15 min. + marinating Broil: 5 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Broil: 5 min.
MAKES: 4 servings


  • 1 bottle (12 ounces) light or nonalcoholic beer
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 beef top sirloin steak (1 pound)
  • 2 large onions, thinly sliced
  • 5 teaspoons olive oil, divided
  • 2 jalapeno peppers, seeded and minced
  • 1 medium sweet red pepper, julienned
  • 3 garlic cloves, minced
  • 3 tablespoons dry bread crumbs
  • 3 tablespoons shredded reduced-fat cheddar cheese

Nutritional Facts

1 each: 280 calories, 12g fat (3g saturated fat), 50mg cholesterol, 228mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.


  1. In a large resealable plastic bag, combine the first six ingredients. Cut steak into four serving-size pieces; place in bag. Seal bag and turn to coat; refrigerate for up to 2 hours.
  2. Meanwhile, in a large ovenproof skillet, cook onions in 2 teaspoons oil over medium heat for 15-20 minutes or until onions are golden brown, stirring occasionally. Add peppers and garlic; cook 4 minutes longer. Remove and keep warm.
  3. Drain and discard marinade. In the same skillet over medium heat, cook steak in 2 teaspoons oil for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  4. Spoon onion mixture over steaks. In a small bowl, combine the bread crumbs, cheese and remaining oil; sprinkle over tops. Broil 3-4 in. from the heat for 2-3 minutes or until golden brown. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as South of the Border Sirloin in Healthy Cooking December/January 2010, p55

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for South of the Border Sirloin

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image