Serve with Bohemia or Negra Modelo, Mexican beers that will complement the Latin spices. Or try Gordon Biersch, a full-flavored Marzenbier that goes well with beef. The salsa is best if prepared just before the sirloin is grilled.
1 tablespoon fresh lime juice
1 1/2 teaspoons salt
1 1/2 teaspoons minced garlic
1 teaspoon chili powder
1 teaspoon finely chopped fresh or 1/4 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 (2-pound) boneless sirloin steak
1/2 cup finely chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1 1/2 cups finely chopped peeled mango
1 cup finely chopped peeled kiwifruit
1/2 cup quartered cherry tomatoes
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
1 tablespoon chopped fresh mint
1 teaspoon sugar
1 jalapeño pepper, seeded and minced
How to Make It
To prepare steak, combine first 7 ingredients; rub evenly over steak. Cover and refrigerate 2 hours or overnight.
Prepare grill or broiler.
To prepare salsa, combine red onion, 2 tablespoons juice, and 1/2 teaspoon salt, tossing to coat. Let stand 30 minutes. Combine mango and next 7 ingredients (mango through jalapeño) in a medium bowl. Add onion mixture; toss gently to combine.
Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Place steak on a platter; let stand 5 minutes. Cut diagonally across grain into 1/4-inch-thick slices. Serve with salsa.