John and I recently bought the new iPad and at first struggled to get our heads around it. We thought it would have the same operating system as the Mac. We are a big supporter of Apple and have been for 10 years. Although we are still finding our way with this tablet, we are starting to enjoy it.
We were watching the Masters (well done Bubba!) and it was such a gorgeous day we took the iPad outside and watched the golf on our deck…did I say we now LOVE our iPad? Streaming our TV to the iPad is a definite bonus and I found this site, 10 Great Ways to Get More From Your IPad. We’ve been hearing for a long time now about the applications available for an iPad but never owning one you really don’t pay too much attention to all that is out there. This recipe is from a new app I downloaded called Giada’s Daily Bite. I enjoy watching her cooking show and like a kid was excited to use her new app.
The word salsa immediately brings to mind a spicy, tomato-based one but this is more like an Italian salsa minus the garlic, basil and onion. This salsa is packed full of vitamins and minerals and even the little capers hold their own dietary benefits (protein, fiber, iron).
Serves 4 to 6
adapted from Giada’s Daily Bite
2 red bell peppers
2 yellow bell peppers
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/4 cup capers, rinsed and drained
3 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper
4 (8-oz.) boneless sirloin steaks, about 1-inch thick
2 teaspoons smoked salt or kosher salt
2 teaspoons herbs de Provence
Olive oil, for drizzling
For the salsa, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Remove and place in a bowl and cover with plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and place in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
For the steaks, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill to a cutting board and let sit for 5 minutes before serving. Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.
The Culinary Chase’s Note: I usually don’t dress my steak with anything other than salt and pepper but this pepper salsa was so good! Choose a white balsamic vinegar to help keep the peppers looking vivid and not brownish (especially the yellow peppers) when using a dark balsamic vinegar. Serve this on bed of rocket. Enjoy!