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Salt & Pepper Sirloin
Salt & Pepper Sirloin
0 Reviews
From: EatingWell Magazine, Summer 2004
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.
- By: Jim Romanoff EatingWell Food Editor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups Grilled Tomatillo Salsa, (recipe follows)
- 1 pound boneless top sirloin steak, trimmed of fat
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon coarse kosher salt, or to taste
- Freshly ground pepper, to taste
- Associated Recipes:
- Grilled Tomatillo Salsa
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: The salsa will keep, covered, in the refrigerator for up to 4 days.
- Per serving: 253 calories; 16 g fat(6 g sat); 1 g fiber; 3 g carbohydrates; 23 g protein; 16 mcg folate; 85 mg cholesterol; 2 g sugars; 53 IU vitamin A; 6 mg vitamin C; 32 mg calcium; 2 mg iron; 373 mg sodium; 448 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 3 medium-fat meat 2 vegetable
