Sunday, June 3, 2012

Italian Stuffed Sirloin with Caper Chili Salsa

Happy Sunday! J had to work on set today, so we didn't go to church, so I am catching up on the blog. I made this right before we left for NYC. It came from the cookbook my mom gave me called Scotto Sunday Suppers. I made Pasta al Forno from this cookbook too! And there are more recipes to come from my new cookbook.

  Italian Stuffed Sirloin with Caper Chili Salsa

For the Salsa:
2 sweet cherry peppers (1 used 1 green and 1 red for color)
3 Tbsp capers
1/4 red onion
2 garlic cloves
1/2 cup parsley
1/2 cup olive oil
2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
salt and pepper
Remove the seeds and stems from the cherry peppers, then mince.
Roughly chop the capers, mince the onion and garlic, and chop the parsley. 
So many beautiful colors!
Mix chopped veggies in a bowl, add Worcestershire, Lemon, 
and olive oil.
Mix in some salt and pepper.
Allow the salsa to macerate at room temperature for at least 2 hours before serving.
This salsa is so good, I served it with bread for several days. It could also top a plain steak if you don't want to make the stuffed steak.
For the steak:
1 sirloin, trimmed
2 Tbsp olive oil
2 Tbsp parsley
3 garlic cloves, minced
3/4 cup grated parmesan
4 slices provolone cheese, thinly sliced
salt and pepper
Pound the steak to 1/8 inch thickness.
Grate cheese and chop parsley and garlic.
Brush steak with some of the olive oil. 
Sprinkle with salt and pepper, garlic and parsley.
Top with grated parmesan 
and slices of provolone cheese.
Then roll up 
and skewer to keep them in place.
Season with salt and pepper then place on the grill. My recipe said it only needed 3-4 minutes per side. I did it that way and the inside was completely raw and the cheese had not melted. I don't have an actual grill, just a grill pan so that could have been the problem. I would recommend cooking it longer on the grill, with the lid closed for maybe 10-15 minutes. If you are using a grill pan, grill for 2-3 minutes on each side, then transfer to a 450 degree oven for 10-15 minutes.

You will want to let the steak rest for about 5 minutes before slicing it into medallions. 
Since I had already cut into mine, I couldn't put it in the oven, so I cooked the medallions on the grill pan for a few minutes on each side, but then the cheese stuck to the pan....haha! At least it tasted great!

  Serve the steak medallions topped with the caper chili salsa. This would be a remarkable Father's day dinner! Serve with lots of bread to soak up the yummy salsa, and roasted asparagus.

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