FRONT BURNER: Cinnamon sirloin, vegetables sizzle

Cinnamon-spiced sirloin with peppers and onions
Cinnamon-spiced sirloin with peppers and onions

Growing up, whenever my family went out to eat at a steakhouse (usually Bonanza or Western Sizzlin') I always ordered the steak tips with peppers and onions. When my plate arrived, I'd carefully scoop off the peppers and onions and place them on my mother's plate.

My young taste buds were just sophisticated enough to like the flavor the peppers and onions imparted to the steak, but childish enough that I avoided vegetables beyond potatoes, green beans, corn, squash and carrots at all costs.

Today I still enjoy steaks cooked with peppers and onions, but now I actually eat the peppers and onions with the steak.

The seasoning mixture on this steak is from Express Lane Cooking: 80 Quick-Shop Meals Using 5 Ingredients by Shawn Syphus. Plenty of brown sugar in the rub ensures the steak develops a good crust, but I think it could do with less. If you're unaccustomed to cinnamon in savory preparations, this rub is a good place to start. It complements the beef without overpowering it.

I served baked shoestring potatoes alongside, but a traditional baked potato would be good as well.

The recipe calls for cooking the vegetables and steak in a cast-iron skillet, but it would be just as tasty cooked on the grill.

Cinnamon-Spiced Sirloin With Peppers and Onions

1 teaspoon coarsely ground cumin

1 tablespoon brown sugar

1 teaspoon ground cinnamon

1 teaspoon paprika

1/2 teaspoon coarse salt

1 pound sirloin steak, trimmed of excess fat

1 large red or yellow bell pepper OR 4 to 6 mini bell peppers

1 red onion

Olive oil

In a small bowl, combine the cumin, brown sugar, cinnamon, paprika and salt. Coat steak in spice mixture, pressing to adhere. Let stand at room temperature for 10 to 15 minutes.

Meanwhile, core and cut the bell pepper into 1- to 2-inch wide strips. Peel and cut the onion into 1/2-inch rings.

In a large cast-iron skillet or grill pan, heat a thin layer of olive oil until skillet is hot. Add peppers and onions and cook, stirring frequently, until peppers and onion are slightly browned and crisp-tender. Transfer peppers and onion to a plate or bowl.

Return skillet to medium heat. Add steak and cook until well seared on one side, about 5 minutes. Turn, cover and cook 5 minutes more or to desired doneness.

Let steak rest 5 minutes before slicing. Serve topped with peppers and onions.

Makes 2 to 4 servings, depending on appetites.

Food on 06/29/2016

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