Grilled Sirloin Steaks with Pepper and Caper Salsa


  • 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 red bell peppers
  • 2 yellow bell peppers
  • 1 tablespoon water
  • 3 tablespoons balsamic vinegar
  • + 5 more ingredients
    • ¼ cup capers, rinsed and drained
    • 3 tablespoons chopped fresh flat-leaf parsley
    • 2 teaspoons herbs de Provence
    • Olive oil, for drizzling
    • 3 tablespoons extra-virgin olive oil

1. 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 th...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network