Grilled Sirloin Steaks With Pepper And Caper Salsa Recipes

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GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA



Grilled Sirloin Steaks with Pepper and Caper Salsa image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 red bell peppers
2 yellow bell peppers
1 tablespoon water
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/4 cup capers, rinsed and drained
3 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
4 (8-ounce) boneless sirloin steaks, about 1-inch thick
2 teaspoons smoked salt or kosher salt
2 teaspoons herbs de Provence
Olive oil, for drizzling

Steps:

  • Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
  • Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
  • Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

SIRLOIN STEAK WITH PEPPER AND CAPER SALSA



Sirloin Steak with Pepper and Caper Salsa image

Very easy and light for the summer and very low carb and calories. Enjoy

Provided by Rose Rauhauser

Categories     Steaks and Chops

Time 35m

Number Of Ingredients 14

SALSA
3 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1/4 c capers, rinsed and drained
3 Tbsp chopped flat leaf parsley
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 12 oz. jar roasted red peppers, drained and cut in slices
1 12 oz. jar roasted yellow peppers, drained and cut in slices
STEAKS
4 8 oz. or a little more sirloin steaks about 1 inch thick and boneless
2 tsp kosher salt or if you can find smoked salt
2 tsp herbes de provence
olive oil to drizzle

Steps:

  • 1. Steaks: Heat a grill pan over medium heat or preheat your gas or charcoal grill. Season the steaks on both sides with salt and herbes de Provence. Drizzle with olive oil and grill for at least 6 minutes on each side for medium rare or which every way you like your meat done. Let rest for 5 minutes before slicing. Thinly slice and top with the salsa.
  • 2. Salsa: In a small bowl whish together the olive oil and balsamic vinegar, capers, parsley, salt and pepper until smooth. Add the bell peppers and toss to coat. Sometimes I can't find the yellow peppers, in that case I just use the red bell peppers only.

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