With the end of summer fast approaching, I’ve come to a conclusion. I haven’t been cooking. Or baking. Or doing anything in the kitchen that requires more than opening the freezer and pulling out a Dreamsicle. I haven’t even baked for events. Usually I always make something for Fourth of July, but this year I went to my party with only a bottle of wine. It was a low moment for me.
There’s something about the summer that has just taken away my desire to cook. I think it’s that on the days I work I come home and the last thing I want to do is turn on the stove. Then on my days off, either my mom cooks or I have leftovers from the previous day. There isn’t a need to cook, and because of that I simply haven’t. Which, might I say, has made a food blog a little tricky.
Luckily, I have my old blog that I can pull recipes from during these cooking dry spells. This recipe is one that I made last year and absolutely loved. This post is as much for me as all of you, because I have to admit that I completely forgot I made this until I went through my old blog looking for something to share. I’m glad I rediscovered it, because if memory serves me correctly it was a pretty tasty dinner.
A quickly seared sirloin steak is paired with a bright and acidic pepper salsa. Using jarred roasted peppers, this meal comes together in twenty minutes. Can’t complain about that!
Grilled Sirloin Steak with Pepper and Caper Salsa
4 sirloin steaks
1 jar roasted red peppers, drained
1 jar roasted yellow peppers, drained
3 tbsp olive oil
3 tbsp balsamic vinegar
3 tbsp fresh parsley
1/4 cup capers
Whisk together the olive oil, balsamic, capers and parsley. Add the peppers and stir to combine. Set aside.
Heat a grill pan on the stovetop. Season the steaks on both sides with salt and pepper. Grill the steaks 4-6 minutes on each side for medium rare. Let cool for 5 minutes. Thinly slice the steak and top with pepper.