Texas-Grilled Sirloin with Fresh Tomato Salsa

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 30%
  • Fat: 6.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.1g
  • Carbohydrate: 8.6g
  • Fiber: 0.0g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 214mg
  • Calcium: 0.0mg


  • 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)


  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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