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Sweet And Spicy Petite Sirloin Steaks

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Rating: 5/5 5 stars
1 review

ready in: under 30 minutes
serves/makes:   4

recipe id: 68694
cook method: stovetop

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1 pound boneless beef top sirloin steak, cut 3/4 inch thick
1/2 cup ready-to-serve beef broth
1/4 cup balsamic vinegar
2 tablespoons jalapeno pepper jelly


3/4 teaspoon garlic salt
3/4 teaspoon chili powder
1/2 teaspoon coarse grind black pepper
1/4 teaspoon cumin
1/4 teaspoon dried oregano leaves


Cut beef steak crosswise into equal "petite" steaks. Combine seasoning ingredients; press evenly into both sides of each steak.

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare to medium doneness, turning once. Remove steaks; keep warm.

Add broth, vinegar and jelly to skillet; cook until browned bits attached to skillet are dissolved and sauce thickens slightly, about 3 to 5 minutes. Spoon sauce over steaks.

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285 calories, 19 grams fat, 8 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Jul 28, 2011

REVIEW: 5 star recipe rating
This steak was absolutely delicious! I used a top round steak, but sprinkled meat tenderizer over it about 1 hour before cooking it and it was indeed tender! The flavors were wonderful together. I cooked the steak for about 6 minutes rather than the suggested 8-10, as we like our steaks rare. Also, I cooked the sauce a little longer than suggested, so that it got a bit thicker. It was heavenly!

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