SIRLOIN STEAK WITH PEPPER AND CAPER SALSA

Sirloin Steak with Pepper and Caper Salsa image

Provided by Rose Rauhauser

Time 35m

Number Of Ingredients 14

SALSA
3 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1/4 c capers, rinsed and drained
3 Tbsp chopped flat leaf parsley
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 12 oz. jar roasted red peppers, drained and cut in slices
1 12 oz. jar roasted yellow peppers, drained and cut in slices
STEAKS
4 8 oz. or a little more sirloin steaks about 1 inch thick and boneless
2 tsp kosher salt or if you can find smoked salt
2 tsp herbes de provence
olive oil to drizzle

Steps:

1. Steaks: Heat a grill pan over medium heat or preheat your gas or charcoal grill. Season the steaks on both sides with salt and herbes de Provence. Drizzle with olive oil and grill for at least 6 minutes on each side for medium rare or which every way you like your meat done. Let rest for 5 minutes before slicing. Thinly slice and top with the salsa.
2. Salsa: In a small bowl whish together the olive oil and balsamic vinegar, capers, parsley, salt and pepper until smooth. Add the bell peppers and toss to coat. Sometimes I can't find the yellow peppers, in that case I just use the red bell peppers only.