Grilled Tender Sliced Sirloin Beef with Salsa Verde

Serves: 6

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This spicy, flavorful steak is terrific when sliced thin, sprinkled with a little crunchy salt and served with Salsa Verde.

Ingredients

Preparation

Remove steak from refrigerator 1 hour before serving. Trim excess fat. Combine the spices and rub the steak with the spice mixture and lots of freshly ground black pepper. Drizzle with olive oil.

Preheat grill or broiler until very hot. Place steak on grill for 3 to 4 minutes. Flip and continue to cook 2 to 3 minutes more. The timing will depend on the thickness of the steaks. Pull the steaks from the heat when the internal temperature reaches 120° F.

Let the meat rest at least 10 minutes; it will continue to cook and meat juice will have time to settle. Slice into bite-size strips.

Recipe by Vida Collery, former PCC Cooks instructor

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More about: grilling, salsa, spices

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