Salt & Pepper Sirloin
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.
Ingredients
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2 cups Grilled Tomatillo Salsa, (recipe follows)
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1 pound boneless top sirloin steak, trimmed of fat
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1 teaspoon extra-virgin olive oil
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1/2 teaspoon coarse kosher salt, or to taste
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Freshly ground pepper, to taste
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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