An easy dinner idea from Food Network chef Giada de Laurentiis. "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."
3 tbsp extra-virgin olive oil
3 tbsp balsamic vinegar
1/4 cup capers, rinsed and drained
3 tbsp chopped fresh flat-leaf parsley leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 (12-oz.) jar of roasted red bell peppers, drained and sliced 1/2" thick
1 (12-oz.) jar of roasted yellow bell peppers, drained and sliced 1/2" thick
4 (8-oz.) boneless sirloin steaks, about 1" thick
2 tsp smoked salt or kosher salt
2 tsp herbes de Provençe
Olive oil, for drizzling
Step 1: For the salsa, whisk together the olive oil, balsamic vinegar, capers, parsley, salt and pepper until smooth in a small bowl. Add the bell peppers and toss until coated.
Step 2: 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 Provençe. Drizzle with olive oil and grill for 4-6 minutes on each side for medium-rare. Let the steaks rest for 5 minutes before serving.
Step 3: To serve, thinly slice the steak and top with the salsa.
See more recipes from Giada de Laurentiis.
Reprinted with permission from Giada de Laurentiis' Weeknights With Giada (2012 Clarkson Potter).