Salt & Pepper Sirloin
A simple grilled steak topped with tangy tomatillo salsa is a favorite beef recipe. Top sirloin is excellent for healthier grilling.
2 cups Grilled Tomatillo Salsa (recipe follows)
1 pound top sirloin steak, trimmed of excess fat
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse kosher salt
Freshly ground pepper to taste
Make Grilled Tomatillo Salsa.
Tomatillos are delicious raw and take on a sweet and smoky flavor when cooked on the grill. This quick salsa makes a great topping for grilled meats and fish; it is also excellent with eggs and corn tortillas.
To make ahead: The salsa will keep, covered, in the refrigerator for up to 4 days.
1 pound tomatillos, husked and rinsed (see Note)
1 small red onion, cut into 1/2-inch-thick slices
2 jalapeÃ±o peppers
1 tablespoon lime juice
1 tablespoon rice vinegar or cider vinegar
2 teaspoons dark brown sugar
1/8 teaspoon salt, or to taste
Variation: Just before serving, add diced avocado to the tomatillo salsa.
note: Tomatillos look like small green tomatoes covered by a parchment-like husk. Often found in salsas and salads, they can be used raw but cooking enhances the flavor and softens the tough outer skin. Look for them near the tomatoes in markets
Grill tomatillos, onion slices and jalapeÃ±os, turning occasionally, until soft and a bit charred, 10 to 15 minutes. Remove vegetables as they are ready. Let cool for about 10 minutes.
Peel, seed and stem the jalapeÃ±os. Place tomatillos, onions, jalapeÃ±os, lime juice, vinegar, brown sugar and salt in a food processor. Pulse until the mixture is well blended but still has a chunky texture. Serve warm or chilled.
Makes 4 servings, 1/2 cup each.
… Preheat grill to high.
… Rub steak with oil; season both sides with salt and pepper. Lightly oil grill rack. Grill steak until cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. Slice the steak thinly across the grain and serve with tomatillo salsa.