Grilled Tender Sliced Sirloin Beef with Salsa Verde | PCC Natural Markets

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Grilled Tender Sliced Sirloin Beef with Salsa Verde

Serves: 6

Your rating: None (1 vote)
Your rating: None (1 vote)

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


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


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

Preheat grill or broiler until very hot. Place steak on the 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 steaks from the heat when the internal temperature reaches 120° F.

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

Recipe by Vida Collery, former PCC Cooks instructor

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