SIRLOIN STEAK WITH PEPPER AND CAPER SALSA
Very easy and light for the summer and very low carb and calories. Enjoy
Provided by Rose Rauhauser
Categories Steaks and Chops
Time 35m
Number Of Ingredients 14
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.
GRILLED SIRLOIN STEAKS
Our Test Kitchen treats these tender steaks to a buttery topping that's mixed with garlic, parsley and cumin. Delicious!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine mustard and pepper; rub over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine the butter, parsley, garlic and cumin. Serve with steaks.
Nutrition Facts : Calories 283 calories, Fat 18g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 227mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
SEARED BEEF, GRILLED PEPPER & CAPER BERRY
This Spanish beef, pepper and caper berry skewer is great for a tapas evening or dinner party
Provided by Barney Desmazery
Categories Canapes, Side dish, Snack
Time 15m
Number Of Ingredients 6
Steps:
- Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper.
- Brush the steak very lightly with a little of the oil and mix the rest of the oil with the garlic. Cook on the griddle for 3 mins each side for medium rare. When cooked to your liking, brush the steak all over with the garlicky oil and sprinkle with salt. Remove to a plate and leave to rest for 5 mins.
- Cut the steak into small chunks and top each chunk with a twirl of red pepper and a caper berry. Push a cocktail stick through everything to hold it together, drizzle over the oil and grind over more pepper.
Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 11 grams protein, Sodium 0.5 milligram of sodium
GRILLED SIRLOIN STEAK
Once you taste this delectable steak - a cookout favorite for my family - you'll think of it time and time again. The marinade gives it savory seasoning, plus it tenderizes the meat. -Diann Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 263 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 960mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.
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- Combine the olive oil, Balsamic vinegar, salt and pepper and pour over the steaks. Make sure the steak is well-covered on both sides then cover and allow to marinade for at least 30 minutes or up to 24 hours in the fridge. Remove the steak from the fridge an hour before cooking.
- Preheat your grill for 10-15 minutes then cook the steaks to your preference. 2-3 minutes per side for rare. 3-4 minutes per side for medium-rare to medium. 5-6 minutes per side for well done.
- Remove the steak from the heat and place on a plate or board. Loosely cover with foil and allow to rest for 5-10 minutes.
- Make the sauce by combining the capers, herbs and garlic with olive oil and lemon juice. Season to taste.
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