Balsamic Peppercorn Beef Sirloin Tips Caprese Salad with Grilled Bread

Author Albertsons Market | April 30, 2025

Ingredients

  • Burgundy Peppercorn Beef Sirloin Tri Tip Roast
  • Snacking tomatoes
  • Basil
  • Romaine Hearts
  • Garlic (2 cloves)
  • Fresh Mozzarella Balls (cherry size)
  • French Bread
  • Balsamic Vinegar

Instructions

  • STEP 1

    Preheat a large skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom; add beef tips and cook, turning occasionally, 8-10 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove to a plate and loosely cover with aluminum foil to keep warm. (Reserve skillet, with cooking juices, for later use.)

    • 1 tbsp extra virgin olive oil
    • 1 (16 oz) pkg balsamic peppercorn beef sirloin tips (marinated & ready-to-cook)
  • STEP 2

    Meanwhile, wash and dry the fresh produce.

    • 1 pint cherry tomatoes
    • 1 small pkg fresh basil
    • 2 hearts romaine hearts
  • STEP 3

    Peel and mince garlic. Place in a large bowl along with oil, vinegar, salt, and pepper. Whisk to combine the dressing.

    • 2 cloves garlic
    • 1 1/2 tbsp extra virgin olive oil
    • 1 tbsp balsamic vinegar
    • 1/4 tsp salt
    • 1/8 tsp black pepper
  • STEP 4

    Halve cherry tomatoes. Add to the bowl with the dressing, along with mozzarella, and stir to coat.

    • 1 (8 oz) pkg fresh mozzarella balls (ciliegine or "cherry size")
  • STEP 5

    Pick basil leaves off the stems. Chop or tear lettuce into bite-sized pieces. Add both to the bowl and toss to combine the salad. Set aside.

  • STEP 6

    Preheat a grill pan or outdoor grill over medium-high heat. While the grill heats up, slice bread into 4 pieces, then drizzle both sides with oil. When the pan is hot, add bread and grill until charred, 1-2 minutes per side. Remove from heat.

    • 1/4 (24 oz) loaf rustic bread loaf
    • 4 tsp extra virgin olive oil
  • STEP 7

    Divide salad between plates and top with beef tips. Serve with grilled bread on the side and enjoy!

Topics: Chef's Counter

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