Beef Steak with Capers Recipe

Crinella Family Cookbook

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	4 pounds, sirloin steak, about 3/4" thick 2 medium yellow onions, chopped 4 tablespoons, capers 1/2 cup, olive oil 1/2 cup, dry red wine 1/2 teaspoon, paprika 1/2 teaspoon, salt 1 teaspoon, coarsely ground black pepper
	Dry meat with paper towels. Sprinkle steak with salt, pepper and paprika. Place onions and oil in large skillet, and cook very slowly for about five minutes. Add steak to onions, raise heat, and brown meat on both sides. Reduce flame, and add capers and wine. Simmer for a few minutes, until wine sauce is reduced. Serves 6 to 8, with boiled, parsley potatoes on the side. *Enjoy with our 2006 Pinot Noir.*