Texas-Grilled Sirloin with Fresh Tomato Salsa

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Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 203
Caloriesfromfat 30 %
Fat 6.7 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.1 g
Carbohydrate 8.6 g
Fiber 0.0 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 214 mg
Calcium 0.0 mg

Ingredients

Hickory chips
1 pound lean boneless top sirloin steak
1/4 cup fresh lime juice
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 teaspoon cayenne pepper
1 teaspoon pepper
1 teaspoon sugar
1 large clove garlic, crushed
Vegetable cooking spray
Fresh Tomato Salsa
Fresh rosemary sprigs (optional)
Lime slices (optional)

Preparation

Soak hickory chips in water at least 30 minutes.

Trim fat from steak. Combine steak and next 7 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and shake well. Marinate in refrigerator at least 8 hours, turning steak occasionally.

Remove steak from marinade; discard marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place steak on rack; grill, covered, 5 to 6 minutes on each side or to desired degree of doneness. Let steak stand 5 minutes. Cut diagonally across grain into thin slices; arrange on individualserving plates. Serve with Fresh Tomato Salsa. If desired, garnish with fresh rosemary sprigs and lime slices.

Note:

Oxmoor House Cooking Light Collection

January 1995
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