Salt & Pepper Sirloin

Summer 2004, The EatingWell Diabetes Cookbook (2005)

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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.

Salt & Pepper Sirloin

Makes: 4 servings

Active Time:

Total Time:


  • 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

This recipe calls for:


  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.

Tips & Notes

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


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.

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

Carbohydrate Servings: 1

Exchanges: 3 medium-fat meat, 2 vegetable

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