Sirloin Steak With Pepper And Caper Salsa Food
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.
ROASTED SIRLOIN OF BEEF WITH SALSA VERDE
For nice, neat slices, roast the beef the day before, cool, then chill before slicing. This makes it easier to carve
Provided by James Martin
Categories Buffet, Lunch
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat oven to 240C/220C fan/gas 9. Rub the beef all over with the oil and season with some salt and lots of black pepper. Transfer to a roasting tray and cook for 20 mins, then turn the oven to 190C/170C fan/gas 5 and roast for a further 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Remove from the oven and allow to cool.
- To make the salsa verde, mix all the ingredients with some salt and pepper. Thinly slice the beef and arrange on a serving platter, drizzle with the salsa verde and rocket leaves and eat with the crusty bread.
Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 38 grams protein, Sodium 0.41 milligram of sodium
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