The subject of spicy foods can be mildly divisive. Some people eat & enjoy spicy foods and some people do not. If you like (and can handle) spicy foods, this is a great steak recipe! It will not burn its way through your digestive system but it does have a nice hit of heat to it. That heat comes from sambal oelek, an Indonesian ground chili paste made of fresh red chiles, salt, and vinegar ground together using a mortar and pestle.  The result is a chunky paste studded with chili seeds. It’s used as a basic condiment in Southeast Asia, much as Westerners use hot sauce. It packs more of a fiery punch than sriracha does since sambal oelek does not include the sugar and garlic that lessens the heat in sriracha.

For this steak recipe, the chili paste is combined with a bit of sugar, lime juice and additional red pepper flakes and brushed over the steak before it is grilled. Onions, garlic and sweet peppers are sautéed to top the steak. The dish is finished off with a horseradish cream, adding yet another layer of pepper goodness! Gotta love peppers to eat this dish!

Chili Steak with Peppers

Chili Steak with Peppers (adapted from tasteofhome.com) Time Required: 30 minutes, Makes 4 servings

Ingredients:

• 2 tablespoons chili paste
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt, divided
• 1-1/4 pounds beef top sirloin steak
• 1 medium onion, halved and sliced
• 1 large yellow, orange, or red bell pepper, cut into strips
• 2 teaspoons olive oil
• 1 small garlic clove, minced
• 1/8 teaspoon pepper
• 1/4 cup sour cream
• 2 teaspoons prepared horseradish

Directions:

Combine the chili sauce, lime juice, brown sugar, pepper flakes, and 1/4 teaspoon salt in a small bowl.

Combine the chili paste with the red pepper flakes, brown sugar, lime juice, and salt.

Brush the sauce over the steak. Grill the steak 4-6 inches from the heat for 5-7 minutes on each side or until the meat reaches the desired doneness (135° F for medium-rare, 140° F for medium, and 145° F for medium-well). Allow the steak to rest for 5 minutes.

Grill the steak and let it rest for 5 minutes.

Meanwhile, in a large skillet, saute the onion and bell pepper in oil until they are tender. Add the garlic, black pepper, and remaining salt, and cook them for 1 minute longer.

Saute the onions and bell pepper.

In a small bowl, combine the sour cream with the horseradish.

Mix together the sour cream & horseradish.

Slice the steak after it has rested.

Slice the steak.

Serve the steak with the pepper & onion mixture and the horseradish cream sauce.

Add the onions & peppers to the platter with the steak.

Serve the steak with the horseradish cream.

Spicy is a good descriptor for this steak!  ~Linda

Chili Steak with Peppers (adapted from tasteofhome.com) Time Required: 30 minutes, Makes 4 servings

Ingredients:

• 2 tablespoons chili paste
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt, divided
• 1-1/4 pounds beef top sirloin steak
• 1 medium onion, halved and sliced
• 1 large yellow, orange, or red bell pepper, cut into strips
• 2 teaspoons olive oil
• 1 small garlic clove, minced
• 1/8 teaspoon pepper
• 1/4 cup sour cream
• 2 teaspoons prepared horseradish

Directions:

Combine the chili sauce, lime juice, brown sugar, pepper flakes, and 1/4 teaspoon salt in a small bowl. Brush the sauce over the steak. Grill the steak 4-6 inches from the heat for 5-7 minutes on each side or until the meat reaches the desired doneness (135° F for medium-rare, 140° F for medium, and 145° F for medium-well). Allow the steak to rest for 5 minutes.

Meanwhile, in a large skillet, saute the onion and bell pepper in oil until they are tender. Add the garlic, black pepper, and remaining salt, and cook them for 1 minute longer. In a small bowl, combine the sour cream with the horseradish. Slice the steak after it has rested and serve it with the pepper & onion mixture and the horseradish cream sauce.