Salt & Pepper Sirloin
Recipe from EatingWell

A simple grilled steak topped with tangy tomatillo salsa is a favorite of EatingWell's Food Editor, Jim Romanoff. Instead of serving a slab of steak, he likes to slice it and fan it on the plates. Not only is it more attractive this way, it is easier to control portion sizes.


Salt & Pepper Sirloin


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Prep Time: 15 mins
Total Time: 45 mins
Servings: 4 servings
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Ingredients
 
savings in
 
  • 2  cups  Grilled Tomatillo Salsa, (recipe follows)On Sale
  • 1  pound  boneless top sirloin steak, trimmed of fatOn Sale
  • 1  teaspoon  extra-virgin olive oilOn Sale
  • 1/2  teaspoon  coarse kosher salt, or to tasteOn Sale
  •     Freshly ground pepper, to tasteOn Sale

Directions
1.
Make Grilled Tomatillo Salsa.
2.
Preheat grill to high.
3.
Rub steak with oil; season both sides with salt and pepper. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the steak until cooked to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer it to a cutting board and let it rest for 5 minutes. Slice the steak thinly across the grain and serve with Grilled Tomatillo Salsa.

Tip:
MAKE AHEAD TIP: The salsa will keep, covered, in the refrigerator for up to 4 days.

Nutrition information
Calories 294, Total Fat 16 g, Saturated Fat 6 g, Monounsaturated Fat 7 g, Cholesterol 53 mg, Sodium 313 mg, Carbohydrate 3 g, Fiber 1 g, Protein 23 g, Potassium 446 mg. Exchanges: Medium-Fat Meat 3,Vegetable 2. Percent Daily Values are based on a 2,000 calorie diet
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