Sirloin Steak with Pepper and Caper Salsa

Rose Rauhauser


Very easy and light for the summer and very low carb and calories. Enjoy


★★★★★ 1 vote

4 or more
20 Min
15 Min



  • 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

  • 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

How to Make Sirloin Steak with Pepper and Caper Salsa


  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.

Printable Recipe Card

About Sirloin Steak with Pepper and Caper Salsa

Course/Dish: Beef Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy Healthy

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