3 tablespoons extra-virgin olive oil
1 (12-ounce) jar roasted red bell peppers, drained and sliced 1/2 inch thick
3 tablespoons balsamic vinegar
1 (12-ounce) jar roasted yellow bell peppers, drained and sliced 1/2 inch thick
1/4 cup capers, rinsed and drained
4 (8-ounce boneless sirloin steaks, about 1 inch thick
3 tablespoons chopped fresh flat-leaf parsley leaves
2 teaspoons smoked salt
1/2 teaspoon kosher salt
2 teaspoons herbes de Provence
For the salsa: In a small bowl, whisk together the olive oil, balsamic vinegar, capers, parsley, salt, and pepper until smooth. Add the bell peppers and toss until coated.
For the steaks: Heat 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 herbes de Provence. Drizzle with olive oil and grill for 4 to 6 minutes on each side for medium-rare.
Let the steaks rest for 5 minutes before serving. To serve, thinly slice the steak and top with the salsa.