Sirloin Cannon with Tomato and Pepper Sauce

Preparation time: 10 minutes

Cooking time: 8-10 minutes (medium)



1 x 12oz sirloin cannon, cut into ¾-1¼in thick steaks

2 Tsp oil

1-2 garlic cloves, peeled and finely chopped

7oz ripe tomatoes, skinned and chopped or 1 x 14oz can chopped tomatoes

1 yellow bell pepper, deseeded and finely chopped

2 Tbsp freshly chopped thyme leaves

2 Tbsp Worcestershire sauce

2 Tsp capers, drained and rinsed

Large handful arugula or salad greens, to garnish

Lemon zest, to garnish



  1. Season the steaks and rub with half the oil.
  2. Heat a large pan and cook the steaks for 2-3 minutes. Transfer to a hot oven at 350°F for 10 minutes.
  3. Heat the remaining oil in another pan and cook the garlic, tomatoes, peppers and thyme for 7-8 minutes until soft. Season and add the Worcestershire sauce. Spoon the sauce onto the base of warm plates and scatter with the capers.
  4. Place the steaks on top and garnish with the salad greens and lemon zest.


Serving suggestion – Serve with a baked potato and a dollop of low-fat yogurt or sour cream.