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Lentil Salad with Dijon Vinaigrette

Servings: 4

Ingredients

  • 1 1/2 pounds boneless top sirloin steak
  • 5 tablespoons olive oil divided
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh rosemary minced
  • 2 cloves garlic minced
  • 3/4 teaspoon salt
  • 1/4 cup capers drained and chopped
  • 1/4 cup shallots minced
  • 2 tablespoons fresh parsley minced
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest

Instructions

  • Combine 1 tablespoon of olive oil, balsamic vinegar, rosemary, garlic and salt in a large plastic bag.
  • Add steak, evenly distribute marinade and seal tightly.
  • Marinate for three or more hours in the refrigerator.
  • Preheat grill on high heat.
  • Grill steak, untouched, on high heat for 4-5 minutes.
  • Flip steak and continue cooking to desired doneness. Remove from heat and let rest for five minutes.
  • For vinaigrette, combine capers, shallots, parsley, red wine vinegar, remaining olive oil, lemon juice and lemon zest.
  • Thinly slice steak, top with caper vinaigrette and serve immediately.