Grilled Emerald Hills Sirloin Beef with Salsa Verde

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Here's a wonderful way to garnish a beautifully grilled piece of meat. Use our wonderful local Emerald Hills Beef.
Sirloin Rub:
1 ½ pounds sirloin or New York strip steak
1 tablespoon smoked paprika
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon sea salt
Black pepper to taste
Olive oil
​Salsa Verde:
¾ cup parsley
20 basil leaves
20 mint leaves
1 tablespoon Dijon mustard
1 tablespoon capers
2 tablespoons olive oil
Sea salt and pepper to taste
  • Place all ingredients of the Salsa Verde in the bowl of a food processor and pulse into a thick paste. Set aside.
  • One hour before grilling, combine the spices and rub the steak with the spice mixture.  Drizzle with the olive oil. Let sit.
  • Preheat the grill until very hot.  Place the steak on the grill for 3 to 4 minutes.  Flip and continue to cook 2 to 3 minutes more.  Timing will depend on the thickness of the meat.  Pull the steaks when the internal temperature is 120 degrees. 
  • Let the meat rest at least 10 minutes.  It will continue to cook. Top with Salsa Verde.


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