Grilled Emerald Hills Sirloin Beef with Salsa Verde
Makes
2
servings
Here's a wonderful way to garnish a beautifully grilled piece of meat. Use our wonderful local Emerald Hills Beef.
Meal Type
Entrees
Diet Type
Gluten-Free
Ingredients
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
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
1
Place all ingredients of the Salsa Verde in the bowl of a food processor and pulse into a thick paste. Set aside.
2
One hour before grilling, combine the spices and rub the steak with the spice mixture. Drizzle with the olive oil. Let sit
3
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.
4
Let the meat rest at least 10 minutes. It will continue to cook. Top with Salsa Verde.