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Texas-Grilled Sirloin with Fresh Tomato Salsa

Yield 4 servings.

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)

Nutrition 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

How to Make It

  1. Soak hickory chips in water at least 30 minutes.

  2. 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.

  3. 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.

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