Grilled Sirloin Steaks With Pepper And Caper Salsa
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
59
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
3
Grill the peppers on all sides until charred, about 10 minutes
4
Put them in a bowl with 1 tablespoon water
5
Cover the bowl with a lid or plastic wrap for 30 minutes
6
Remove the charred skin, core and seeds from the peppers
7
Cut the flesh into 1/4-inch thick strips and put them in a small bowl
8
In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth
9
Season with salt and pepper, to taste
10
Pour the mixture over the peppers and toss until coated
11
Refrigerate for at least 2 hours, (can be made 1 day in advance)
12
Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
13
Season the steaks on both sides with the smoked salt and herbs de Provence
14
Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare
15
Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving
16
Thinly slice the steaks and arrange on serving plates
17
Top with the salsa and serve