Grilled Sirloin Steaks with Pepper and Caper Salsa

Name: Grilled Sirloin Steaks with Pepper and Caper Salsa
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 Tbsps balsamic vinegar; 59 milliliters capers, rinsed and drained; 3 Tbsps chopped fresh flat-leaf parsley; 2 teaspoons herbs de Provence; 2 teaspoons smoked salt or kosher salt; 6 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil; 6 servings Olive oil, for drizzling; 2 red bell peppers; 907 grams boneless sirloin steaks, about 1-inch thick; 1 Tbsp water; 2 yellow bell peppers

Grilled Sirloin Steaks with Pepper and Caper Salsa might be just the main course you are searching for. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 553 calories, 32g of protein, and 44g of fat. A mixture of balsamic vinegar, kosher salt and pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours and 15 minutes. It is a pretty expensive recipe for fans of Mexican food. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Users who liked this recipe also liked Grilled Rib-Eye Steaks with Caper and Bread Crumb Salsa, Grilled Rib-Eye Steaks with Roasted-Pepper Salsa, and Grilled sirloin steak with caper herb sauce.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Peppers

Salsa

Equipment you will use

Grill Pan

Grill

Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes.

Ingredients you will need

Water

Wrap

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Plastic Wrap

Bowl

Remove the charred skin, core and seeds from the peppers.

Ingredients you will need

Peppers

Seeds

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.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Olive Oil

Parsley

Capers

Equipment you will use

Whisk

Bowl

Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).

Ingredients you will need

Peppers

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.

Ingredients you will need

Herbes De Provence

Steak

Salt

Equipment you will use

Grill Pan

Grill

Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare.

Ingredients you will need

Olive Oil

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Grill

Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.

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Steak

Equipment you will use

Cutting Board

Grill Pan

Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

Ingredients you will need

Steak

Salsa

Equipment

Ingredients

Servings:

3Tbsps

balsamic vinegar 59milliliters

capers, rinsed and drained 3Tbsps

chopped fresh flat-leaf parsley 2teaspoons

herbs de Provence 2teaspoons

smoked salt or kosher salt 6servings

Kosher salt and freshly ground black pepper 3Tbsps

extra-virgin olive oil 6servings

Olive oil, for drizzling 2

red bell peppers 907grams

boneless sirloin steaks, about 1-inch thick 1Tbsp

water 2

yellow bell peppers

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Sirloin Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Bodegan Aniello 006 Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Bodega Aniello 006 Pinot Noir

Attractive pale ruby color. With lovely aromas of red fruit such as cranberry and strawberry, along with some hints of roses and earthy minerals. Round tannins and an enhanced minerality, with a beautiful structure and finish.