Texas-Grilled Sirloin with Fresh Tomato Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 rosemary sprigs (optional) |
lime slices (optional) |
Directions:
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.
|
|