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.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 294 calories; 17 g fat (6 g sat, 7 g mono); 53 mg cholesterol; 11 g carbohydrate; 24 g protein; 3 g fiber; 370 mg sodium.

Nutrition bonus: Selenium (37% daily value), Zinc (26% dv).

1 Carbohydrate Serving

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

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