Grilled Sirloin Steaks with Pepper and Caper Salsa

4.9(7)

by Giada De Laurentiis·published 2015-05-31

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Main Dish

Servings

(4–6)

Total time

—

Calories / serving

448 kcal

Ingredients (12)

serves

2 red bell peppersbell-pepper
2 yellow bell peppersbell-pepper
1 tablespoon waterwater
3 tablespoons extra-virgin olive oilolive-oil
3 tablespoons balsamic vinegarbalsamic-vinegar
1/4 cup capers, rinsed and drainedcapers
3 tablespoons chopped fresh flat-leaf parsleyparsley
Kosher salt and freshly ground black peppersalt-and-pepper
4 (8-ounce) boneless sirloin steaks, about 1-inch thick
2 teaspoons smoked salt or kosher saltsalt
2 teaspoons herbs de Provence
Olive oil, for drizzlingolive-oil

Instructions (3 steps)

01Salsa: 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).

02Steaks: 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.

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