Salt & Pepper Sirloin

Salt & Pepper Sirloin

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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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Active

  • Ready In

  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.
  • Make Ahead Tip: The salsa will keep, covered, in the refrigerator for up to 4 days.

Nutrition information

  • 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

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