Great grilled sirloin with tomato-pepper salsa
0
- Prep Time10 min
- Total Time10 min
- Makes2 servings
Andreas Trauttmansdorff
Ingredients
1/2 pint red grape tomatoes
2 large skewers
1 banana pepper
olive oil
500 g top sirloin steak, at least 1/2-in. thick
1 pinch salt and pepper
2 garlic cloves
1/4 cup shredded fresh basil
Instructions
Oil grill and heat barbecue to medium-high. Thread tomatoes on skewers. Core and seed pepper, then slice in half. Brush vegetables with oil. Sprinkle steak with salt and pepper. Place steak and banana pepper on grill. Barbecue, uncovered, until meat gives slight resistance when pressed, 2 to 3 minutes per side for medium-rare. Turn pepper often until lightly charred, 4 to 6 minutes. Add tomato skewers for last 2 minutes of grilling.
Remove steak to a plate and vegetables to a cutting board. Let steak stand 5 minutes. Place tomatoes, garlic and basil in a bowl. Coarsely chop pepper. Stir in with pinches of salt and pepper. Cut steak in half. Place on plates. Top with tomato salsa. Serve with baked sweet potato fries.
Nutrition (per serving)
Calories 287, Protein 43g, Carbohydrates 5.3g, Fat 9.8g, Sodium 88mg.
This is the fresh version of our popular Off the Shelf feature. Instead of heading to the pantry, we've created a fast and easy dinner using the best of summer produce such as ripe juicy tomatoes, banana peppers and basil.
Add It
Before grilling steak, rub with
* olive oil and dried rosemary
* pinches of ground cumin
* Montreal steak spice
* pinches of cayenne pepper
Bump up salsa with
* grilled chopped red onion
* a squeeze of lemon or lime juice
* pitted and chopped olives
* finely chopped coriander
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