Best Beef Sirloin With Piquillo Peppers Capers Recipes

Grilled Sirloin Steaks with Pepper and Caper Salsa image

Provided by Giada De Laurentiis

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12

2 red bell peppers
2 yellow bell peppers
1 tablespoon water
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/4 cup capers, rinsed and drained
3 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
4 (8-ounce) boneless sirloin steaks, about 1-inch thick
2 teaspoons smoked salt or kosher salt
2 teaspoons herbs de Provence
Olive oil, for drizzling

Steps:

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

Pan-roasted Sirloin with onions and peppers image

Provided by Hey Jude

Categories Steak

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs sirloin steaks
2 teaspoons fresh coarse ground black pepper
salt
3 tablespoons olive oil
2 onions, cut into wedges
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
2 cloves garlic, chopped
1 teaspoon dried basil
1 tablespoon balsamic vinegar

Steps:

Rub steak with ground pepper and season with 1/4 teaspoon salt.
Heat a large, heavy skillet (I use my old cast iron skillet) over medium-high heat; when hot, add 1 tablespoon of the oil, then add the steak.
Cook about 7 minutes per side for medium-rare; remove from skillet and place on a serving platter, cover loosely with foil and keep warm.
Pour off any fat from skillet and add remaining 2 tablespoons of the oil; add onions to the skillet, saute about 4 minutes, or until soft and slightly browned; add sliced peppers, garlic and basil; saute about 10 minutes, or until the peppers are soft.
Add balsamic vinegar and give it a few stirs.
Slice the steak into 1/2-inch thick, diagonal slices; dump the onion/pepper mixture on top of the steak slices and dig in.