Grilled Tender Sliced Sirloin Beef with Salsa Verde
- 1 1/2 pounds New York strip steak Add to list
- 1 tablespoon smoked paprika Add to list
- 1 tablespoon turmeric Add to list
- 1 tablespoon cumin Add to list
- 1 tablespoon coriander Add to list
- 1 tablespoon sea salt Add to list
- Freshly ground black pepper Add to list
- Olive oil Add to list
- Salsa Verde Add to list
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. Sprinkle with a little crunchy salt and serve with Salsa Verde.
Recipe by, PCC Cooks instructor