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 with ROASTED PEPPER & CAPER SALSA (serves 3)
- 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)
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.
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.
While 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.
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….