Grilled Sirloin Steak with Pepper and Caper Salsa

1 Aug

When my dad brought down his copy of “Weeknights With Giada” last year some of the recipes I wanted to try were her grilled steak recipes. Unfortunately it’s hard to grill without a grill, so I knew I had to wait. And wait. But when I finally bought my Lodge Grill earlier this year I knew I could finally grill some steak! And grill I did! And I invited friends Susan and Val over to enjoy the beautiful dinner. And some Doctor Who. And then they got me hooked on Sherlock. (By the way, you should all watch “Sherlock”. Right now.) There was also wine. And ice cream sandwiches. All in all, it was a great night of food, friends and British TV.

Grilled Sirloin Steak & Pepper and Caper Salsa Ingredients L-R: Salt & Pepper, Roasted Bell Peppers, Cilantro, Capers, Herbes de Provence, Balsamic Vinegar, Olive Oil, Sirloin Steak

Grilled Sirloin Steak & Pepper and Caper Salsa Ingredients L-R: Salt & Pepper, Roasted Bell Peppers, Cilantro, Capers, Herbes de Provence, Balsamic Vinegar, Olive Oil, Sirloin Steak


  • 3 8-ounce boneless sirloin steaks or one 1.5 pound steak, about one inch thick
  • 1 Tsp Kosher or Smoked Salt
  • 1 Tsp Herbes de Provence
  • 3 Tbsp Olive Oil plus more for drizzling
  • 3 Tbsp Balsamic Vinegar
  • 1/4 Cup Capers
  • 2 Tbsp Parsley Leaves
  • 1/2 Tsp Kosher Salt
  • 1/4 Tsp Black Pepper
  • 1/2 Roasted Red Pepper
  • 1/2 Roasted Yellow or Orange Pepper (you can also buy jars of roasted bell peppers, use about half a cup)
Roasting a yellow and red bell pepper.

Roasting a yellow and red bell pepper.

I chose to roast my own peppers, mostly because it was cheaper than buying a couple jars and because I had the time (takes about half an hour or so). Since I don’t have a grill I used my stove top, much like my mom did with her eggplant for the babaganoush/hummus. Just set your burner to low and place your peppers over the flame. As the skin burns turn the peppers. Continue until the entire pepper is black. Remove and place in a paper bag or wrap in foil to let all the juices soak in and make the peeling of the burned skin easier.

Roasted Bell Pepper & Caper Salsa

Roasted Bell Pepper & Caper Salsa

While you’re letting your peppers sweat, marinate your steak(s) with the herbes de provence, one teaspoon of kosher salt and drizzle with olive oil. Heat your grill over medium high heat (or heat up your gas or charcoal grill) and once it’s hot grill your steaks for 4 to 6 minutes on each side for medium-rare, longer if you like your meat not so bloody. I cooked mine for about 7 to 8 minutes on each side. Remove from grill to a plate or cutting board and let rest for about 5 minutes to allow the steaks to finish cooking.

Grilled Sirloin SteakWhile your steaks are grilling work on the salsa (just watch the clock too so your steaks don’t become over cooked!). First peel the burnt skin off your roasted peppers. The peppers will be very soft and slippery and should be relatively easy to peel away. Cut each pepper in half and save one half of each in a tupperware for another day and slice the other halves into thin slices, about 1/4″ thick. Add to a small mixing bowl along with about 3 tablespoons of olive oil, 3 tablespoons of balsamic vinegar, 1/4 cup capers (be sure to drain and rinse from jar), about 2 tablespoons chopped parsley leaves, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir together until peppers are well coated.

kale salad

The kale salad by my roommate. Had carrots, cranberries and cashews.

Grilled Sirloin Steak

Grilled Sirloin Steak ready for serving. I’m drooling already

Once steaks have rested, slice thinly, about 1/4″-1/2″, and top with the salsa, enough to have some with each bite. I served the steak with a kale salad that my roommate had left before she went on a trip the day before. You can also serve with a potato dish, corn on the cob, grilled zucchini, or anything else your heart desires. Val brought a bottle of Cabernet Sauvignon from Trader Joe’s and it was perfect with the steak. She also brought mini ice cream sandwiches. Eating those was real torture 😉 So until next time foodies….

Grilled Sirloin Steak

Dinner is served!

4 Responses to “Grilled Sirloin Steak with Pepper and Caper Salsa”

  1. David Beach (@thedavidbeach) August 1, 2013 at 10:11 pm #

    Next doctor revealed this sunday

  2. ghorrall (@ghorrall) August 28, 2013 at 11:17 am #

    This looks good. Not sure I could get my hubby to use the capers, but I love steak and peppers together. Add zucchini and it is heaven on a plate. Thanks for this post, first time here.

    • actinglikeachef August 28, 2013 at 12:39 pm #

      Don’t tell him about the capers 😛 Just throw a few in, you don’t need a lot really. And yes-love me some zucchini! I have another post that has me grilling zuchini.


  1. Grilled Chicken with Roasted Pepper and Tomatoes and Sweet Corn | Acting Like A Chef - August 15, 2013

    […] when you’re cooking for yourself. I had roasted peppers left over from when I made my steak salsa as well as plum tomatoes that would soon go bad if not used soon and part of an onion. All veggies […]

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