Grilled Top Sirloin Filets with Italian Salsa Verde
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Total Recipe Time: 30 to 40 minutes
Makes 4 servings
1 to 1-1/4 pounds beef Top Sirloin Center Filets, cut 1 inch thick
3 cloves garlic, divided
1 large lemon
1/2 teaspoon pepper
1/4 cup packed fresh parsley leaves
2 tablespoons drained capers
2 tablespoons olive oil
|1.||Grate 1 tablespoon peel and squeeze 1 tablespoon juice from lemon. Mince 1 clove garlic. Combine minced garlic, lemon peel and pepper; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.
|2.||Meanwhile, prepare Salsa Verde. Place remaining 2 cloves garlic in food processor container. Cover; process until finely chopped. Add lemon juice, parsley, capers and olive oil. Cover and process until well blended, stopping and scraping side of container as needed.
|3.||Carve steaks into slices and season with salt, as desired. Serve with Italian Salsa Verde.
Cook's Tip: To pan-broil steaks, preheat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cook's Tip: Salsa Verde can be prepared in blender or by hand. To prepare in blender, combine remaining 2 cloves garlic, lemon juice, parsley, capers and olive oil in blender container.Cover; process until well blended, adding 1 to 2 tablespoons water, as needed for desired consistency, stopping and scraping side of container as needed. To prepare by hand, mince remaining 2 cloves garlic, parsley and capers. Combine parsley mixture with lemon juice and olive oil in small bowl.
Nutrition information per serving: 214 calories; 11 g fat (2 g saturated fat; 7 g monounsaturated fat); 67 mg cholesterol; 130 mg sodium; 2 g carbohydrate; 0.4 g fiber; 27 g protein; 5.4 mg niacin; 0.6 mg vitamin B6; 3.2 mcg vitamin B12; 2.9 mg iron; 28.6 mcg selenium; 6.4 mg zinc; 2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.