Grilled Sirloin Steaks with Pepper and Caper Salsa Recipe

Name: Grilled Sirloin Steaks with Pepper and Caper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
2
Grill the peppers on all sides until charred, about 10 minutes.
3
Put them in a bowl with 1 tablespoon water.
4
Cover the bowl with a lid or plastic wrap for 30 minutes.
5
Remove the charred skin, core and seeds from the peppers.
6
Cut the flesh into 1/4-inch thick strips and put them in a small bowl.
7
In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth.
8
Season with salt and pepper, to taste.
9
Pour the mixture over the peppers and toss until coated.
10
Refrigerate for at least 2 hours, (can be made 1 day in advance).
11
Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
12
Season the steaks on both sides with the smoked salt and herbs de Provence.
13
Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare.
14
Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
15
Thinly slice the steaks and arrange on serving plates.
16
Top with the salsa and serve.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 red bell peppers, 2 yellow bell peppers, 1 tablespoon water, 3 tablespoons extra-virgin olive oil, and more.

Yes, Grilled Sirloin Steaks with Pepper and Caper Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Sirloin Steaks with Pepper and Caper Salsa

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