Salt & Pepper Sirloin
http://www.eatingwell.com/recipes/salt_pepper_sirloin.html
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)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.
4 servings | Active Time: 15 minutes | Total Time: 45 minutes
Ingredients
- 2 cups Grilled Tomatillo Salsa, (recipe follows)
- 1 pound boneless top sirloin steak, trimmed of fat
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon coarse kosher salt, or to taste
- Freshly ground pepper, to taste
Preparation
- Make Grilled Tomatillo Salsa.
- Preheat grill to high.
- 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.
Nutrition
Per serving : 294 Calories; 16 g Fat; 6 g Sat; 7 g Mono; 53 mg Cholesterol; 3 g Carbohydrates; 23 g Protein; 1 g Fiber; 313 mg Sodium; 446 mg Potassium
1 Carbohydrate Serving
Exchanges: 3 medium-fat meat, 2 vegetable
Tips & Notes
- Make Ahead Tip: The salsa will keep, covered, in the refrigerator for up to 4 days.