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Grilled Beef Sirloin Steak with Caper Relish

By 6 Comments

This Grilled Beef Sirloin Steak is seared over high heat for a flavorful crust and juicy, tender interior, then topped with a bold caper relish made with tangy pepperoncini and sun-dried tomatoes. It's an easy but memorable way to turn an affordable top sirloin steak into a restaurant-worthy meal.

We grill a lot of steaks here on the Ranch, here’s a couple of our favorites, Grilled T-bone Steaks with Cowboy Butter. And Grilled Flank Steak with Caramelized Sweet Corn.

Grilled sirloin steak topped with caper relish.

Quick Look: Grilled Beef Sirloin Steak with Caper Relish

  • 🧁 Serves: 4
  • ⭐ Features: Fast Dinner✓ Juicy Steak ✓ Amazing Relish Topping ✓
  • ⌛️ Prep Time: 10 minutes
  • 🍪 Cook Time: 10 minutes + 10 minute rest time
  • 🕑 Total Time: 30 minutes
  • 👩‍🍳 Skill Level: Beginner
  • 🏆 Why make THIS version? The bright, caper relish adds bold flavor to affordable grilled top sirloin without overpowering its naturally beefy taste.

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This isn’t just another grilled steak with steak butter or a basic steak seasoning.

I use a simple paprika and brown sugar rub to encourage browning and build a savory-sweet crust. Once cooked, it’s served with a bright briny relish of capers, pepperoncini, sun-dried tomatoes, garlic, onion, Dijon mustard and Worcestershire sauce. It adds big flavor while letting the beefy flavor of the sirloin steak shine. I've grilled a lot of steaks over the years, and top sirloin is one of my favorite cuts when I want a steak without the price of a ribeye.

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Why You’ll Love This Recipe

  • Naturally Flavorful: A top sirloin steak is a lean, yet beefy flavored cut. Grilling this steak at a high heat to create a crust locks in the juices.
  • Simple Steak Rub: I use a simple Kosher salt, paprika and brown sugar rub to encourage browning and build a savory-sweet crust.
  • Quick: Grilling a sirloin steak is a quick cooking method. Done in around 10 minutes with a 10 minute rest before slicing.
  • Unique: The caper relish brings memorable flavor.
  • Affordable: A grilled top sirloin steak is one of my favorite choices for a steak dinner. It’s readily available at your grocery store, and it’s affordable, selling at a price much lower than luxury steakhouse cuts. Without sacrificing that beefy flavor.

What Cut Of Sirloin Should You Buy?

A generic “sirloin” is a broad term that can include either the tender top sirloin or the tougher bottom sirloin. Top sirloin specifically comes from the upper, more tender portion near the tenderloin, making it much better suited for grilling. If you’re interested in another cut from the top sirloin, my Baseball Top Sirloin Steak is a thicker, sirloin specialty cut that’s particularly good. And If you’re interested in exploring more butcher’s cuts of beef, my Merlot steak is another flavorful, lesser-known steak that’s worth seeking out.

Even though they’re less tender than ribeyes, T-bones, or strip steaks, they’re juicy and flavorful when grilled or pan seared. If you’re interested in exploring lesser-known beef cuts, my How To Cook A Denver Steak is another excellent example of a flavorful steak that’s perfect for a quick, high-heat cook.

Key Ingredients

Ingredients to make grilled sirloin steak with caper pepperoncini relish.
  • Top Sirloin Steak: 1.5 pounds, 1 ¼ inch thick.

For My Go-To Steak Rub

  • Sweet Paprika, Brown Sugar and Kosher Salt

For The Caper Relish

  • Sun-dried tomatoes: Purchase a jar of sun dried tomatoes packed in oil. The tomatoes will bring a sweet, tart and deeply savory layer of flavor to the steak relish.
  • Pepperoncini: Buy a jar of sliced pepperoncini to make prep easier.
  • Capers: Salty, briney and a bit gourmet.
  • Dijon, Onion and Garlic

How to Make Grilled Beef Sirloin Steak With Caper Relish

Step 1, how to grill sirloin steak, adding steak rub.
Step 2, making caper relish for grilled sirloin steak.
  1. Step 1: Sprinkle steaks with steak rub and gently rub in on all sides. Let the steak come to room temperature while you make the relish.
  1. Step 2: To make quick work, use a small food chopper to blend sage, caper, pepperoncini, sundried tomatoes, Worcestershire and Dijon.
Step 3, cooking onion and garlic to make caper relish for grilled sirloin steak.
Step 4, adding final ingredients to fry pan to make caper relish for grilled sirloing steak.
  1. Step 3: In a small skillet, heat olive oil. Add garlic, onion and sautee until soft, about 3 minutes.
  1. Step 4: Add the ingredients from the chopper and keep warm to steep the flavors while you grill the steak.

How To Grill Sirloin Steak

The formula is easy: High-heat sear → moderate heat to finish → temperature-based doneness → rest → slice against the grain

Grilled Sirloin Steaks on a gas grill.
  1. Step 1: Heat the grill to 500 degrees. Once those grates are searing hot, turn the heat down to 350 degrees.
  2. Step 2: Add the steaks to the grill. You should hear a strong sizzle when the meat hits the grates. That’s how you get those beautiful grill marks.

How To Know When Sirloin Steaks Are Done

  1. Step 3: Cook the steaks a total of about 7 minutes, only turning once. But please don’t rely on time. Use the clock as a guide and a digital read thermometer as the decision maker. Test the interior by inserting the top of the thermometer in the center of the steaks, reaching only half way through. The temperature should read 130 – 135 degrees for medium rare. Keep in mind, once tented, the interior temperature of the steak will rise another few degrees.
  2. Step 4: Remove the steaks to a plate and tent loosely with foil.

Why I Grill Sirloin at 500°F, Then Reduce the Heat

This is a technique I’ve tested specifically for this steak.

  • I start with a very hot grill, about 500°F to get the grates hot enough for a good sear. Then I reduce the grill to about 350°F before adding the steak.
  • For a 1¼-inch top sirloin, I’ve found this gives me the combination I’m looking for: a nicely browned exterior without having to leave the steak over intense heat for the entire cooking time. The result is a flavorful crust with a tender, medium-rare center.
  • It’s one of those small cooking techniques that makes a noticeable difference.

What Temperature Should Sirloin Steak Be?

For this recipe, I recommend medium-rare.

DonenessInternal Temperature
Rare125°F
Medium-rare135°F
Medium145°F
Medium-well150°F
Well done160°F

Keep in mind that the steak will continue to rise in temperature as it rests, so don’t wait until it reaches your final target temperature before removing it from the grill.

Sirloin steak pan grilled and sliced on a cutting board. Topped with pepperoncini, caper, dijon, sun-dried tomato relish
  1. Step 5: To serve, slice the steak against the grain and sprinkle with the pepperoncini caper relish.

Chef Lea Ann’s Tips For Success

  • Pay attention to thickness. My cooking time is based on a steak about 1¼ inches thick. A thinner or thicker steak will cook differently.
  • Since sirloin steak is a lean cut, they should not be overcooked. Don’t grill sirloin past medium or they’ll taste dry. A quick sear and a cut against the grain is a sirloin’s best friend. This same quick-cooking approach works beautifully for other steaks, such as my Italian Beef Tagliata, where thinly sliced steak is the star of the dish.
  • Don’s solely rely on minutes per side. Use a meat thermometer.
  • Don’t slice with the grain. Top sirloin is a lean cut, and the grain can be hard to determine. Turn the steak on it’s side, find the grain, return the steak to flat, and slice against that grain.
  • Don’t skip resting. The resting period for any steak allows the juices to redistribute inside the steak. When you slice the steak the juices will stay within the meat, rather than run all over the cutting board.

What To Serve with Sirloin Steak

For a fresh steak meal, I like to side it with no more than a tossed green salad topped with our favorite salad dressing, Homemade Blue Cheese Salad Dressing. If you’re looking for a bigger meal, try serving it with:

Make Ahead, Storage

  • You can make the caper relish a couple days in advance. Store in the refrigerator until ready to serve, then gently reheat stovetop.
  • Store any leftover steak in the refrigerator for up to four days. Reheat any leftovers in a 200 degree oven until the meat is just warm enough to eat. You don’t need to re-cook it and if you do, the steak will become tough. Don’t use the microwave to reheat grilled sirloin, it will turn the texture rubbery. You can freeze leftover steak with the relish in a freezer safe container for up to three months. Be sure to label and date. Thaw in the refrigerator overnight before reheating.

Grilled Beef Sirloin Steak, FAQ’s

Can I Cook Top Sirloin Steak Indoors?

Yes. When outdoor grilling isn’t an option, a heavy cast-iron skillet or stovetop grill pan works well. Heat the pan until very hot, sear the steak over high heat until a browned crust forms, then reduce the heat and continue cooking until the steak reaches your desired internal temperature. The important principles remain the same: start with a hot cooking surface, don’t overcook the sirloin, use a thermometer and let the steak rest before slicing.

Why Does Grilled Sirloin Steak Become Tough?

Sirloin is relatively lean, so overcooking can make it dry and less tender. Cooking it to medium-rare or medium, allowing it to rest, and slicing against the grain all help produce a more tender bite. Flank steak is another lean, flavorful cut, and it’s important to slice it against the grain after grilling for the most tender bite.

And if you’re steak lovers like us, don’t miss my category for Beef Recipes. You’ll find one of the most popular steak recipes, a butcher’s cut for Merlot Steak with Blue Cheese Butter.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Sliced grilled sirloin steak topped with caper relish.
Print Recipe
5 from 1 vote

Grilled Beef Sirloin Steak with Caper Relish

This Grilled Beef Sirloin Steak is seared over high heat for a flavorful crust and juicy, tender interior, then topped with a bold caper relish made with tangy pepperoncini and sun-dried tomatoes. It's an easy but memorable way to turn an affordable top sirloin steak into a restaurant-worthy meal.
Prep Time10 minutes
Cook Time10 minutes
Resting Time10 minutes
Total Time30 minutes
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 378kcal
Author: Lea Ann Brown

Ingredients

  • For The Sirloin Steak Rub
  • 2 teaspoons sweet paprika
  • 1 teaspoon brown sugar
  • ½ teaspoon Kosher salt
  • 1 ½ pounds sirloin steak 1 ¼ inches thick
  • For The Caper Pepperoncini Relish
  • ¼ teaspoon dried sage or 1 teaspoon fresh sage, chopped
  • 2 Tablespoon capers drained
  • 3 Tablespoons Pepperoncini peppers
  • 2 Tablespoons Sun Dried Tomatoes in oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ⅛ Cup olive oil
  • 3 cloves garlic thin sliced
  • ½ Cup sweet onion chopped

Instructions

  • In a small bowl, combine paprika, brown sugar salt. Use a small whisk to combine and then pat over steak on both sides. Let the steaks rest at room temperature for one hour. In the meantime prepare the caper relish.
  • Add sage, capers, pepperoncini, sun-dried tomatoes, Dijon and Worcestrshire to a small food chopper. Give it a about 8 whirls, just enough to break apart the ingredients.
  • In a small skillet, heat olive oil. Add garlic, onion and sautee until soft, about 3 minutes. Add the ingredients from the chopper and keep warm to steep the flavors while you grill the steak.
  • Heat the grill to 500°F. Once the grates are searing hot, reduce the grill temperature to 350°F, then place the steak on the hot grates.
  • Grill for about 3-4 minutes per side, turning once. For medium-rare, remove the steak when it reaches about 135°F internally. Rest 5-10 minutes, then slice against the grain and serve with the warm relish.

Notes

Tips For Success
  • Pay attention to thickness. My cooking time is based on a steak about 1¼ inches thick. A thinner or thicker steak will cook differently.
  • Since sirloin steak is a lean cut, they should not be overcooked. Don’t grill sirloin past medium or they’ll taste dry. A quick sear and a cut against the grain is a sirloin’s best friend.
  • Don’s solely rely on minutes per side. Use a meat thermometer.
  • Don’t slice with the grain. Top sirloin is a lean cut, and the grain can be hard to determine. Turn the steak on it’s side, find the grain, return the steak to flat and slice against that grain.
  • Don’t skip resting. The resting period for any steak allows the juices to redistribute inside the steak. When you slice the steak the juices will stay within the meat, rather than run all over the cutting board.

Nutrition

Calories: 378kcal | Carbohydrates: 6g | Protein: 38g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 104mg | Sodium: 247mg | Potassium: 763mg | Fiber: 1g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 12mg | Calcium: 62mg | Iron: 4mg

Overnight Flank Steak Marinade, Southwestern Style

By 6 Comments

This overnight flank steak marinade is a tangy spicy savory mix for flavor that comes alive on your grill. This Southwest inspired Flank Steak marinade is just what Summer ordered.

If you love cooking with flank steak, don’t miss another one of a favorites for Tangy Flank Steak with Horseradish Sauce. Another great marinade idea for grilled flank steak.

Grilled flank steak topped with sliced green onions

What You Can Expect From This Recipe

Grilled flank steak is about the easiest and most reliable beef steak you can cook.

It only takes about 5 – 6 minutes per side to cook on the grill. Does grilling life get any better than that? Plus it’s a lean cut of meat, so my waist line says, “thank you very much.”

And finding a great overnight flank steak marinade is worth it’s weight in gold. This flank steak marinade includes some of your favorite ingredients for a big bam of flavor. The aroma from this flank steak when it hits that grill is intoxicating.

Over the years flank steak has been pretty much our go-to when Summer grilling season is in full swing. When prepared properly, flank steak is cut of meat that laps up about any marinade concoction you throw its way.

And preparing an overnight flank steak marinade, not only imparts incredible flavor into the beef, but saves time when you’re ready to start cooking dinner.

A recipe from one of our Colorado Junior League Cookbooks, this is a Southwestern themed marinade. The title of the recipe reads San Juan Flank Steak.

Let’s Take a look.

Table of contents

Overnight flank steak marinade ingredients.
  • Olive oil: Olive oil will keep the meat moist during this long marinade process.
  • White Vinegar: Putting vinegar in marinades will help flavor and tenderize the meat. The acidity in vinegar helps break down connective tissue and make the meat softer.
  • Hot Spices: We’ll use Tabasco Sauce and New Mexico Red Chile Powder to bring some spicy heat to the meat.
  • Aromatics: Mexican Oregano and Garlic

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to Mexican oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, It’s Easy

Whisking ingredients in a bowl for overnight flank steak marinade.
Placing flank steak and marinade ingredients in a plastic bag to marinate overnight.
  1. Step 1: In a small bowl use a whisk to mix together the marinade ingredients until well blended.
  2. Step 2: Place the steak into a gallon sized zip lock bag. Add the marinade ingredients and seal, pushing out as much air as you can. Use your hands to squish the bag around several times to make sure the beef is fully coated with the marinade. Place in refrigerator and marinate overnight.

How To Marinate Flank Steak

Marinating flank steak is as easy as falling off a log. But there are a couple of techniques to keep in mind.

Flank steak is flavorful, lean and a somewhat tough cut of meat that benefits from an overnight soak that includes an acid such as vinegar, lime or lemon juice. This helps break down the connective tissue to produce a tender cut of meat, once cooked.

Along with your choice of acidic liquid Just throw in some of your favorite seasonings.

I’ve seen recipes that instruct one to score the meat with a sharp knife to encourage the flavor to penetrate the steak. Which seems to make sense.

However, I’m sticking by the golden rule of never piercing your meat. You want the end result to be as juicy and flavorful as possible. Any kind of piercing, jabbing as you cook, or cutting will release valuable juices.

Please use tongs when turning your meat.

All you need for this overnight flank steak marinade are simple ingredients and a zip lock gallon bag.

How Long Can You Marinate Flank Steak?

Culinary School offered this advice and flank steak marinade time. Flank steak can be marinaded for as short of time as 2 – 3 hours, or up to 12 hours to enhance flavor and tenderness. A 24 hour marinade is discouraged, especially when acids like lemon juice, or lime juice are involved. They can encourage the steak to become mushy.

Does Flank Steak Have to Be Marinated?

To marinate or not to marinate? That is the question. Although marinating is fine for a flank steak, it most certainly isn’t a requirement.

I have grilled many flank steaks that have produced very tender results without a marinade. The secret is to make sure you don’t overcook the steak, and then slice it thinly in the opposite direction to how the grain of the meat is running.

And in leu of the marinade, just rub the flank steak with your favorite seasonings before grilling. A good example is this recipe for Grilled Flank Steak with Caramelized Sweet Corn. A simple seasoning of salt and pepper is all you need.

Sliced grilled flank steak served with a kale salad

Overnight Flank Steak Marinade Recipe

The marinade in this recipe provides plenty of flavor for the flank steak. However, who can resist a sauce to liven things up a bit. I’d suggest serving this with a gorgeous Horseradish Cream Sauce, or send it south of the border with this Roasted Hatch Chile Sauce or a sweet and spicy salsa like Jalapeno Pineapple Salsa. For a more restaurant quality feel, drizzle this steak with Balsamic Fig Glaze = luscious.

Side Dish Recommendation Zucchini and Potato Skillet with Thyme. This is a great side for any grilled steak recipe.

I hope you give this Overnight Flank Steak recipe a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe. Your input is valuable to me.

More Flank Steak Recipes

Don’t miss my Beef Category for more beef and flank steak recipes. That’s where you’ll find the most popular flank steak recipe on my site for Beef Tagliata. A fabulously flavorful and easy Italian steak recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A grilled sliced flank steak that's been marinated overnight.
Print Recipe
5 from 1 vote

Overnight Flank Steak Marinade

This Grilled Flank Steak Recipe is just what Summer ordered. Flank steak is marinated overnight in tangy spicy savory mix for flavor that comes alive on your grill.
Prep Time15 minutes
Cook Time10 minutes
Marinate1 day
Course: Main Course Beef
Cuisine: Amerian
Servings: 4
Calories: 481kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pounds flank steak
  • ½ Cup olive oil
  • ¼ Cup white vinegar
  • 1 teaspoon salt
  • ¼ teaspoon Tabasco Sauce
  • 2 teaspoons Mexican oregano
  • 2 teaspoons New Mexico red chile powder or Ancho Chile Powder
  • 1 teaspoon garlic minced

Instructions

  • In a small bowl use a whisk to mix together the marinade ingredients.
  • Place the steak into a gallon sized zip lock bag. Add the marinade ingredients and seal, pushing out as much air as you can.
  • With your hands, squish the bag around several times to make sure the beef is fully coated with the marinade.
  • Place in refrigerator and marinate over night.
  • Preheat grill to 600 hundred degrees. Lower heat to medium, or 350 degrees.
  • Remove flank steak from marinade. Grill 5 – 6 minutes per side. Let rest 5 minutes tented wtih foil. Then slice the meat across the grain. Top with sliced green onions for presentation. Serve immediately.

Notes

The marinade for this recipe provides plenty of flavor for the flank steak. However, who can resist a sauce to liven things up a bit. I’d suggest serving this with a gorgeous Horseradish Cream Sauce, or send it south of the border with this Roasted Hatch Chile Sauce.

Nutrition

Calories: 481kcal | Carbohydrates: 1g | Protein: 37g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 696mg | Potassium: 612mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 3.3mg

Overnight Flank Steak Marinade … It’s Whats for Dinner

Inspiration for the name San Juan Grilled Flank Steak Recipe

The San Juan Mountains are a high and rugged mountain range in the Rocky Mountains in southwestern Colorado and northwestern New Mexico. In my opinion some of the most outstanding scenery in our state. The area around Ouray, Telluride, Durango Creed and Lake City has provided us with several stunning vacation memories. Photo below.

Photo of Uncompahgre Peak in the San Juan Mountains Southwest Colorado from Slumgullian Pass
Uncompahgre Peak, San Juan Mountains Southwest Colorado Taken from Slumgullian Pass

Blackened Shrimp Salad with Champagne Vinaigrette

By 6 Comments

Blackened Shrimp Salad is a refreshing entree that’s light but in a hearty way. Blackened shrimp on crisp artisan field greens, sprinkled with applewood smoked bacon, hard boiled eggs, heirloom petite tomatoes all splashed with a champagne vinaigrette. It’s healthy and it’s irresistibly delicious. A perfect Summer entree salad.

Blackened shrimp over spring greens with cherry tomatoes, hard boiled eggs, bacon and champagne vinaigrette

About This Shrimp Salad Recipe And Why It Works

I’m sure I’m not special in possessing a desire to copycat a meal that I’ve enjoyed at a restaurant. We’ve all been there. Taking a couple of bites then announcing, “I’ve got to make this at home.”

And why not. The cost is always about half of what you pay in the restaurant. I enjoyed this beautiful shrimp salad recipe at a cost of around $12 for two salads at home as opposed to $23 for a single entree at the restaurant.  So there ya have it.

So, blackened shrimp salad is my latest project. This “Farmer’s Salad” from a popular local restaurant was divine with flavor, and I knew it would be easy to recreate in my own kitchen.

It’s a wonderful shrimp salad recipe with a Cajun flair, some bacon and brightened with wedges of hard boiled egg = yes please. One of our favorite recipe for spicy shrimp, along with this Easy Gumbo Recipe.

No need to interrogate the wait staff for this recipe. This recipe is very straight forward. It was just up to me to come up with a blackened shrimp seasoning recipe that didn’t totally overwhelm the delicate sweet flavor of shrimp.

It took a few trial runs and some tinkering. The Champagne vinaigrette was easy, as I have a killer recipe from Culinary School. With that said, I’m feeling confident that I got these shrimp salad flavors just right.

Spring greens, blackened shrimp and orange petite cherry tomato on a gold fork.

Blackened Shrimp Seasoning

We made a couple of blackened seasoning mixes at Culinary School, one for shrimp and another for fish fillets. Digging through my notes, I found the ingredients from both classes, and came up with a combo of these favorite seasonings for my final recipe.

If you’re a regular reader, you know that I cook with a lot of chili powders and chili seasoning. The Culinary School combos involved both but not used together. I’ve got a great recipe for homemade chili seasoning, so chose to go that route. Brown sugar was a must, and the rest is pretty standard. I just needed to get the proportions right. You’ll find my final recipe below.

With the perfect amount of spice, when the shrimp hit that sizzling pan, the aromas were intoxicating.

The Champagne Vinaigrette comes with no alterations and from the recipe we used at school. I loved it then and I love it now. A delicious combination of flavors for the ingredients in the salad.

Tips to Make This A Great Blackened Shrimp Salad

  • Please purchase Wild American Shrimp as opposed to farmed shrimp from overseas. There's a world of difference in both flavor and texture. It's the right thing to do and it just flat out tastes better. It’s shrimp that tastes like shrimp. And the texture is more pleasing.
  • Buy large or jumbo shrimp. Larger shrimp are much easier to manage while cooking and less apt overcook and dry out.
  • To know when shrimp are cooked properly: straight shrimp are undercooked, shrimp curled into a "C" are done, shrimp closed in a tight curl are overcooked.
  • When deveining shrimp, I like to cut a pretty deep swath down the back of the shrimp. I like how they look after they’re cooked. And they cook more evenly and there’s more flesh for the seasoning.
  • Purchase quality thick sliced bacon. Preferably applewood smoked. Preferably from your favorite butcher case. Even though commercial packaged bacon is labeled “thick sliced.” I find a reputable butcher will offer thicker bacon with a better flavor.
  • Use a Spring greens mix that doesn’t include a bitter lettuce such as radicchio. The strong flavor will distract from the delicate fresh flavor of the Champagne Vinaigrette.
  • Look for orange petite tomatoes. A great contrast color for this salad.
Blacked shrimp salad in a large wide rimmed salad bowl with hard boiled eggs, spring greens, and applewood smoked bacon. With champagne vinaigrette.

Recipe for Blackened Shrimp Salad with Champagne Vinaigrette

I  hope you give this shrimp bacon salad recipe a try and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite way to use Blackened Shrimp, let me know, I’d love to give it a try. I’m thinking there’s a great blackened shrimp pasta recipe out there.

More Main Course Salad Recipes Worth a Look

And, you won’t want to miss this recipe for Heavenly Halibut. It’s the most popular seafood recipe on my site. Not surprising, it’s easy, it’s delicious and it’s well … heavenly. Looking for more seafood recipes, you’ll want to visit my Seafood Category.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Blackened shrimp over spring greens with cherry tomatoes, hard boiled eggs, bacon and champagne vinaigrette
Print Recipe
5 from 2 votes

Blackened Shrimp Salad with Champagne Vinaigrette

Blackened Shrimp Salad is a refreshing entree salad that's light in a hearty way. Blackened shrimp on crisp artisan field greens, sprinkled with applewood smoked bacon, hard boiled eggs, heirloom petite tomatoes all splashed with a champagne vinaigrette. It's healthy, and it's irresistibly delicious. A perfect Summer entree salad.
Prep Time15 minutes
Cook Time5 minutes
Course: Main Course Salad
Cuisine: American
Servings: 4
Calories: 746kcal
Author: Lea Ann Brown

Ingredients

  • 6 slices Bacon Thick cut, applewood smoked, cooked and cut into chunks.
  • For The Champagne Vinaigrette
  • 1 garlic clove finely chopped
  • 2 tablespoons Dijon Mustard
  • ¼ cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons honey
  • 1 teaspoon New Mexico Red Chile Powder Chimayo preferred
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil
  • For the Salad
  • 16 petite heirloom tomatoes preferably orange in color
  • 4 cups spring salad greens
  • 3 hard boiled eggs peeled and quartered
  • 4 Tablespoons Blue Cheese Crumbled
  • For the Blackened Shrimp
  • 1 Tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • 1 teaspoon garlic powder
  • 2 teaspoons dark brown sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ pounds shrimp uncooked peeled
  • 1 tablespoon olive oil

Instructions

  • Cook the bacon either in the oven or in a skillet. Drain on paper towels. When cool enough to handle, cut in chunks. Set aside.
  • In a glass bowl, add all ingredients for the Champagne vinaigrette. Whisk well and set aside.
  • Peel and devein shrimp. When deveining, cut a wide slit down the shrimp to expose more flesh. Place on a sheet pan.
  • In a small bowl, mix the ingredients for the blackened seasoning.
  • Sprinkle the seasoning over the shrimp and with your hands, mix well to coat the shrimp on all sides.
  • In the meantime, prepare and gather the ingredients for the salad. Wash and dry the lettuce. A salad spinner works well here. Slice the heirloom petite tomatoes in half. Peel and quarter the hard boiled eggs. Place the greens in a large salad bowl and set aside.
  • To Cook the Shrimp: Heat a large skillet over medium high heat.
  • Once the skillet is hot, add the oil. When the oil is shimmering quickly add the shrimp in a single layer. Turn down heat a bit so you don't burn the shrimp. You want them crispy not burnt. Cook in batches if necessary. You don't want to overcrowd the shrimp. Cook two minutes. Then quickly turn the shrimp with tongs, and cook an additional two minutes on the other side. Remove to paper towels.
  • Toss the salad greens with the vinaigrette.
  • To serve, place the dressed greens in 4 shallow salad bowls. Arrange the salad ingredients over the greens. Sprinkle with the blue cheese, cooked bacon and arrange shrimp over the salad.

Nutrition

Calories: 746kcal | Carbohydrates: 20g | Protein: 48g | Fat: 53g | Saturated Fat: 12g | Cholesterol: 596mg | Sodium: 2700mg | Potassium: 591mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2490IU | Vitamin C: 34.9mg | Calcium: 343mg | Iron: 6.5mg

Blackened Shrimp Salad … It’s whats for dinner.

No-Bake Sun Dried Tomato Stuffed Brie Appetizer

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A no-bake brie appetizer recipe that everyone will love to dig into. It’s easy, and it’s make ahead. Brie is stuffed with a luscious mixture of sun dried tomato and basil. Sounds like a perfect appetizer for your next Italian Wine Tasting Party doesn’t it? 

Brie appetizer stuffed with sundried tomatoes and topped with basil

Neighborhood Wine Tasting Party

It’s been nearly five years since we moved into our new home in Tresana. And I’ve loved every single minute of living here. We only moved a couple of miles from where we built our original house 27 years ago. We’ve left behind a neighborhood bustling with young couples with young families and traded for a community better suited for us. A large percentage of our neighbors are retired. Perfect! So are we.

Our May wine tasting party was hosted by Beth, and being a good Italian, she chose wines from Italy. We brought a red wine from Sicily, a 2017 Cusumano Nero d’Avola. My appetizer for our Italian Wine Tasting party was this no-bake stuffed brie appetizer recipe.

It was easy to prepare and even though the travel time was only two houses away, it traveled beautifully and looked very impressive in an Italian sort of way. And it traveled home even easier, as the plate was picked clean.

I know, I know, Brie is a French cheese, but the filling for this appetizer was so very Italian. This is a super easy appetizer recipe to make. It’s showy, and it’s delicious. Let’s take a look at this stuffed brie appetizer.

How to Make This Sun Dried Tomato Stuffed Brie Appetizer

Two halves of a wheel of brie cheese on a wooden cutting board.
  • Start with an 8-ounce wheel of brie cheese. A couple of hours before the party, place the brie cheese in the freezer for about 30 minutes.
  • When ready to prepare, remove from the freezer, remove the box and the paper from the brie, and with a sharp sturdy knife, slice the brie into two halves horizontally. 
  • With brie’s creamy texture, the brie must be very cold for a clean slicing experience.
Basil leaves and sun dried tomatoes in a food processor
  • In a food processor, add fresh basil leaves, sun-dried tomatoes in oil, garlic cloves, lemon juice and black pepper.
Sun-dried tomato basil spread for stuffed brie appetizer
  • Process into a rough paste. The paste must be spreadable, so if it’s too dry, add a little more oil from the sun-dried tomato jar.
A mixture of sun dried tomatoes and basil spread on half of a wheel of brie cheese.
  • Spread half the mixture onto the bottom half of the sliced brie. Don’t you just love that rich color and rich texture?
Sun dried Tomato appetizer with basil and garlic stuffed in a wheel of brie cheese surrounded by water crackers.
  • Place the other half of the brie onto the mixture and press firmly.
  • Spread the remaining sun-dried tomato mixture over the top and garnish with fresh basil leaves.

Your stuffed brie appetizer is ready to serve with water crackers and Mini Croccantini artisan crackers.

Two halves of a wheel of brie cheese topped with sun-dried tomatoes in oil and served with water crackers and garnished with fresh basil leaves

Provide a good sharp spreading knife for guests to easily slice and scoop a hearty wedge for their cracker.

Done! An easy and delicious appetizer for any party you’ve been invited to.

Stuffed sundried tomato brie on an artisan cracker

Questions You Might Have

Can You Eat The Rind Of Brie Cheese?

Absolutely! The rind is a white mold, called Penicillium candidum, which cheesemakers inoculate the cheese with. This edible mold blooms on the outside of the paste and is then patted down, over and over again, to form the rind. This process gives Brie its distinctive taste.

Recipe for No-Bake Savory Brie Appetizer

Make sure to buy sun dried tomatoes in oil to keep this spread nice and spreadable … and luscious.

And since the brie is not baked, but served room temperature, buy quality brie to keep it as creamy as possible.

I hope you give this Brie Appetizer Recipe a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.

And if you have a favorite Italian Appetizer recipe, let me know, I’d love to give it a try.

More Appetizer Recipes For Theme Wine Tasting Parties

And if you’re looking for more appetizer recipes, don’t miss my appetizers category. Lots of fun and tasty ideas. And one of the easiest and most popular make ahead appetizer is a beautiful cheese platter, which always includes my idea for a Smoked Salmon Platter.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Two halves of a wheel of brie cheese to make stuffed brie appetizer.
Print Recipe
5 from 4 votes

Sun Dried Tomato and Basil Stuffed Brie Appetizer Recipe

A brie appetizer everyone will love digging into. Easy, and it's make ahead. Brie is stuffed with a luscious sun-dried tomato mix. Simply serve with crackers
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: Italian
Servings: 10
Calories: 83kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup fresh basil
  • 12 sun-dried tomatoes drained and oil reserved
  • 2 garlic cloves peeled
  • 2 teaspoons lemon juice fresh squeezed
  • ¼ teaspoon black pepper fresh ground
  • 8 ounce brie cheese a wheel, ½ pound, thoroughly chilled
  • fresh basil leaves for garnish

Instructions

  • Remove brie from refrigerator and cut in half horizontally. Brie must be thoroughly chilled to make this possible.
  • In a food processor, combine basil, sun-dried tomatoes, garlic, pepper and lemon juice.
  • Process until a rough paste forms. Add the oil that dripped from the sun-dried tomatoes. Add a tad more from the jar if the mixture seems dry. It should be spreadable, but not too thin.
  • Spread the bottom half of the brie with half of the sun-dried tomato mixture. Top with the remaining brie half, pressing together firmly. Top the brie with the remaining sun-dried tomato mixture.
  • Bring to room temperature before serving. Serve with water crackers. May be made a day in advance. Wrap in plastic wrap and chill.

Nutrition

Calories: 83kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 149mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 1.7mg | Calcium: 48mg | Iron: 0.4mg

No Bake Brie Appetizer … It’s What’s For An Italian Wine Tasting Party

Palisade Peach Salmon Baked and Glazed

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This Peach Salmon Recipe starts with a spicy brown sugar rub, then salmon fillets are baked and basted with a sweet and rich glaze of peach jam and lime juice. This peachy salmon is exciting with flavor and an epic easy weeknight dinner.

One of our favorite quick to the table salmon dinners is this recipe for Caper Sauce For Salmon. With a Mediterranean vibe, it’s healthy and satisfying.

Peach Jam Glazed Salmon with a tossed green salad and sauteed asparagus.
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About This Recipe and Finding Quality Salmon

Living on the Front Range in Colorado there are three things you can always count on.

  • The mountains are always to the west.
  • John Elway is always on television.
  • And the salmon fillets at Whole Foods are always reliable.

Being land locked, I envy those of you who live near the ocean and have access to all that fresh seafood … whine.  Oh sure, we see some good fish come through our markets here and there. But you have to be scrupulous, be there at the right time and trust your fish monger. And, of course, be willing to pay the price.

I don’t feel very comfortable purchasing seafood that labeled as “fresh – never frozen.” I don’t know how it’s been stored, how it’s been shipped … so I usually just reach for frozen packages that have been flash frozen shortly after the catch. And I purchase from reputable markets.

At Whole Foods trust their fresh farmed salmon fillets. They are always – always great. Consistently fresh, buttery in texture and flavorful.

And for everything else? Get to know your fish monger, like Evan at the seafood counter at my Highlands Ranch Whole Foods.

And if you’re looking to purchase fresh wild caught salmon check out Sitka Salmon Shares. A small fisherman coop that delivers fresh Alaska salmon right to your doorstep. It’s fabulous!

Inspiration for Peach Salmon

My latest culinary adventure for this glazed salmon in the oven was a peach jam and chile powder glaze.

An ample supply of homemade Peach Jam, and my gratuitous hoard of New Mexico Chimayo Chile Powder gave me the inspiration for this easy baked salmon recipe.

That’s not to mention the pact I made with myself to eat seafood once a week. Quick to the table makes this recipe perfect for a weeknight dinner. And it comes with a fancy shiny glow that looks elegant, makes you smile and your mouth water.

For this recipe, the combination of the chile powder, peach jam, brown sugar and brightened with fresh lime juice seems to fit perfectly with the texture and subtle buttery fresh flavor that the salmon brings. With a Southwestern vibe.

I highly recommend you make this quick freezer peach jam recipe to use for this recipe. It’s made from fresh Colorado peaches and infused with hint of cinnamon and nutmeg, adding yet another layer of flavor to this recipe.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Ingredients You’ll Need

Ingredients to make Peach Ham Oven Baked Salmon
  • ½ Pound Salmon Fillet
  • Peach Jam (apricot jam is a good sub here)
  • Lime
  • Brown Sugar
  • Chile Powder: Chimayo Chile Powder or any New Mexico Chile Powder. Or Cayenne or Ancho chile powder.
  • Olive Oil

How To Cook Salmon In The Oven

Pan frying salmon is pretty easy, but I prefer, and find it even easier, to bake it in the oven. For me, it’s a short cut to dinner bliss. It’s hands off  so you’re able to tend to other dinner prep duties.

  • Oven baked salmon is super easy. Preheat the oven to 400 degrees. Cover a small sheet pan with parchment paper. Place olive oil coated salmon on the parchment paper. I like using a silicone brush to coat the salmon in olive oil.
  • Season the salmon, in this case we’re rubbing the salmon with brown sugar and spicy chile powder. Bake for 15 – 20 minutes.
  • Using high heat for oven roasting salmon, will create a bit of a crust, keeping the inside of the salmon, moist, flaky and tender. Perfect!

Step by Step Instructions:

Using pin bone tweezers to remove pin bones from salmon
  1. Step 1: Start by removing any pin bones. Just rub a finger across the top of the salmon. If pin bones are evident, use tweezers or a pin bone remover. Pin bones can be a little slippery, so grasp the end of the bone with the tool and gently wiggle it free. If you’re more patient that I am, you’ll end up with a cleaner unblemished fillet.
Adding a brown sugar chile powder rub to salmon fillet
  1. Step 2: Drizzle the salmon fillet with olive oil and then sprinkle with the brown sugar, chile powder mixture. Gently rub onto the salmon.
Peach glaze for salmon
  1. Step 3: In small bowl, combine peach jam and lime juice.
Basting salmon for Oven glazed salmon
  1. Step 4: Place the salmon in the 400 degree oven and baste with the jam, lime juice mixture every five minutes. Cut the salmon into two portions and serve.

FAQ’s, Salmon

What Is That White Stuff That Comes Out of Salmon When It Bakes?

It’s Albumin. Albumin is the white substance you see seeping from the muscle fibers of the salmon as it cooks. It’s coagulated protein. Protein is in liquid form in the fish when it’s raw. It coagulates with heat.

How do you know when Salmon is done?

Gently press on the salmon with the back of a fork to get a feel if it’s ready to flake. If the flesh separates easily, it’s done. And if you’re starting to see hints of albumin it’s probably done. And if you see a lot of albumin, you’ve overcooked it. In culinary school we were told the fish was done just before it was ready to flake. Once out of the oven, the heat generated will will continue to cook the fish while you’re plating it. This takes practice to get this just right. I rely on the slightest hint of the presence of albumen and the fork test.

In Conclusion

Farm raised salmon fillets baked with a peach jam glaze with a side of sauteed asparagus and a tossed salad

A tossed salad and sauteed asparagus are perfect sides for this salmon entree, keeping the meal super healthy. This Pickled Beet Salad with Arugula and Feta would be a fun choice.

More Salmon Recipes

And moving away from the salmon party, the most popular oven baked fish recipe on my site, Heavenly Halibut. Halibut is slathered in mayo and butter and oven-broiled into a heavenly entree that your whole family will love. 

One of our favorite seafood recipes is this Recipe for Ling Cod. Topped with an easy lemon aioli and served over wilted Swiss chard makes this a restaurant quality feel special seafood meal.

And if you’re looking for a quick rich topping for roasted salmon fillets, try topping them with a spoonful of Red Onion Chutney. The flavor combo is divine.

And don’t forget to check out my Seafood Category. Lots ideas for that pact you made to eat seafood once a week.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 9 votes

Peach Jam Baked Glazed Salmon Recipe

Salmon Fillets are baked and basted with a combination of New Mexico Chile Powder and Peach Jam. A recipe that has become our favorite for an easy weeknight dinner. 
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course Seafood
Cuisine: Southwestern
Servings: 2
Calories: 75kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound Salmon Fillets About ½ to ¾ pound total
  • 2 teaspoons olive oil
  • 1 teaspoon Chimayo Chile Powder or Ancho or Cayenne pepper
  • 1 teaspoon Brown sugar
  • 1 Tablespoon Peach Jam heaping tablespoon
  • Juice of ½ lime

Instructions

  • Preheat oven to 400 degrees.
  • Combine the New Mexico chile powder and brown sugar in a small bowl. Rub the salmon fillets with olive oil and then the rub the chile powder mixture evenly over the flesh of the salmon.
  • Place salmon, skin side down on a small sheet pan that's been covered with parchment paper.
  • Meanwhile in a small bowl, mix the the peach jam and lime juice together with a whisk.
  • Cook salmon for about 12-20 minutes. Using a basting brush, liberally brush the salmon with the jam mixture every 2 – 3 minutes.
  • Check the salmon for doneness after 12 minutes. Gently press on the salmon to get a feel if it's ready to flake. And check for albumen to be present. In culinary school we were told the fish was done just before it was ready to flake. Once out of the oven, the heat generated will will continue to cook the fish while you're plating it. This takes practice to get this just right. I more easily rely on the presence of albumen and the feel of the fish. When you press down on the fish, it should be willing to spread apart a bit. Meaning it's flaking.

Notes

How do you know when Salmon is done? Gently press on the salmon with the back of a fork to get a feel if it’s ready to flake. If the flesh separates easily, it’s done. And if you’re starting to see hints of albumin it’s probably done. And if you see a lot of albumin, you’ve overcooked it.

Nutrition

Calories: 75kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 20mg | Fiber: 1g | Sugar: 7g | Vitamin A: 295IU | Vitamin C: 0.9mg | Iron: 0.2mg

Glazed Peach Salmon … It’s What’s for Dinner