Roasted red pepper actually are a treat anytime for me. I’d have them on ice cream if I thought they would taste good. So, a recipe featuring a dipping sauce showcasing the marvelous flavor of roasted red peppers is sure to please.
Sirloin is a good choice for this recipe, being a great canvas to highlight the flavors. While the recipe calls for jarred red peppers, I much prefer the fresh taste. I’ll substituted two roasted red peppers for the jarred. The recipe also calls for white wine. I typically keep dry vermouth in the fridge for recipes calling for white wine. I also found that just a pinch of red pepper flakes really made this recipe stand out. Bon appetit!