Grilled Emerald Hills Sirloin Beef with Salsa Verde

Here's a wonderful way to garnish a beautifully grilled piece of meat. Use our wonderful local Emerald Hills Beef.

Meal Type
Diet Type
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.