Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes
sirloin steaks, about 225g each
olive oil for brushing and drizzling
salt and freshly ground black pepper
2 tablespoons capers
250g (9 oz) jar chargrilled capsicum strips¼ cup (60 ml) red wine vinegar, plus extra for drizzling
150g mixed salad leaves
Brush the steaks lightly with the oil and season well with salt and pepper. To make the caper relish, chop the capers, then combine in a small bowl with the capsicum strips, some oil from the jar and the vinegar.
Preheat a barbecue hotplate or grill to high. Add the steaks and cook, without turning, for 3 - 4 minutes, or until small beads of moisture appear on top. Turn the steaks and continue to cook until done to your liking. Remove the steaks from the heat and leave to rest for 4 minutes.
Meanwhile, put the salad leaves in a bowl, drizzle lightly with some oil and extra red wine vinegar and toss.
Top the steaks with a spoonful of the caper relish and serve with the mixed salad leaves.