Steak with cocktail salsa
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- Prep Time10 min
- Total Time10 min
- Makes3 servings
Andreas Trauttmansdorff
Ingredients
500 g top sirloin steak, about 3/4-in. thick
1 tbsp Montreal steak spice, or 1/4 tsp each salt, freshly ground black pepper, garlic powder, dried oregano leaves and paprika
1/4 cup chunky salsa
2 tsp prepared horseradish
1 small plum tomato, optional
1 green onion, thinly sliced (optional)
Instructions
Position oven rack so that it is 3 to 4 inches (8 to 10 cm) from broiler. Preheat broiler. Set a wire rack on a rimmed baking sheet. Trim any excess fat from meat. Sprinkle steak spice or a blend of salt, pepper, garlic powder, oregano and paprika over both sides of steak, then rub into meat. Place on rack on baking sheet and broil 4 to 6 minutes.
Meanwhile, in a small bowl, stir salsa with horseradish. Cut tomato into quarters. Squeeze out and discard seeds. Chop tomato. Stir into salsa. After steak has broiled 4 to 6 minutes, turn over. Broil 4 to 6 more minutes for medium-rare. Remove to a cutting board. Let stand 5 minutes, then thinly slice. Spoon salsa overtop. Sprinkle with green onion. Great with half a medium-size baked potato with light sour cream and steamed asparagus.
Nutrition (per serving)
Calories 213, Protein 35g, Carbohydrates 2.1g, Fat 6.4g, Fibre 0.5g, Sodium 364mg.
A thick juicy steak is a real treat, but that doesn't mean it's necessarily high in fat and calories. Most supermarket steaks are in the lean category, and top sirloin is the lowest in fat.
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