Sirloin steaks are perfect for grilling. They’re a tender, juicy cut of meat that requires quick, high-heat cooking, as opposed to a braise or a stew, to achieve a nice crust on both sides and the perfect doneness on the inside. This pepper and caper salsa tastes fantastic on top of the grilled steaks because of the sweetness and smokiness of the peppers, and the briny bites of capers.
Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright 2012. Published by Clarkson Potter/Publishers.
|3 tablespoons extra-virgin olive oil||1 (12-ounce) jar roasted red bell peppers, drained and sliced 1/2 inch thick|
|3 tablespoons balsamic vinegar||1 (12-ounce) jar roasted yellow bell peppers, drained and sliced 1/2 inch thick|
|1/4 cup capers, rinsed and drained||4 (8-ounce) boneless sirloin steaks, about 1 inch thick|
|3 tablespoons chopped fresh flat-leaf parsley leaves||2 teaspoons smoked salt|
|1/2 teaspoon kosher salt||2 teaspoons herbes de Provence|
|1/4 teaspoon freshly ground black pepper|
For the salsa: In a small bowl, whisk together the olive oil, balsamic vinegar, capers, parsley, salt, and pepper until smooth. Add the bell peppers and toss until coated.
For the steaks: Heat 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 herbes de Provence. Drizzle with olive oil and grill for 4 to 6 minutes on each side for medium-rare. Let the steaks rest for 5 minutes before serving.
To serve, thinly slice the steak and top with the salsa.
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