Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve with Bohemia or Negra Modelo, Mexican beers that will complement the Latin spices. Or try Gordon Biersch, a full-flavored Märzenbier that goes well with beef. The salsa is best if prepared just before the sirloin is grilled.
Ingredients[]
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons minced garlic
- 1 teaspoon chili powder
- 1 teaspoon finely chopped fresh or 1/4 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 (2-pound) boneless sirloin steak
- 1/2 cup finely chopped red onion
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1 1/2 cups finely chopped peeled mango
- 1 cup finely chopped peeled kiwifruit
- 1/2 cup quartered cherry tomatoes
- 1/4 cup chopped green onions
- 2 tablespoons minced fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 teaspoon sugar
- 1 jalapeño pepper, seeded and minced
- Cooking spray
Directions[]
- To prepare steak, combine first 7 ingredients; rub evenly over steak.
- Cover and refrigerate 2 hours or overnight.
- Prepare grill or broiler.
- To prepare salsa, combine red onion, 2 tablespoons juice, and kosher salt, tossing to coat.
- Let stand 30 minutes.
- Combine mango and next 7 ingredients in a medium bowl.
- Add onion mixture; toss gently to combine.
- Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
- Place steak on a platter; let stand 5 minutes.
- Cut diagonally across the grain into 1/4-inch-thick slices.
- Serve with salsa.
Yield: 8 servings (serving size: 3 ounces beef and about 1/3 cup salsa)