This 2-inch thick roasted top sirloin steak
with cranberry-jalapeno salsa easily makes the centerpiece of
a beautiful holiday meal.
Roasted
Sirloin with Cranberry-Jalapeno Salsa
- 2 to 3 pounds top sirloin
cut into 2-inches thick
1 1/2 teaspoons dried or fresh rosemary leaves, crushed
1 cup fresh cranberries
Juice of 1/2 an orange
1/3 cup granulated sugar
1 (7-ounce) jar roasted red peppers, drained and diced
1 small jalapeno, seeded and diced
3 tablespoons chopped cilantro
Zest of half a lime
Zest of half an orange
- Preheat oven to 350ºF
(175ºC).
- Press rosemary into both
sides of sirloin steak. Place steak on a rack in a shallow roasting
pan and cook for 50 to 60 minutes (or 16 to 20 minutes per pound)
in oven.
- Remove steak when a meat
thermometer inserted in center reaches 135ºF (60ºC)
for medium-rare. Allow to rest for 10 minutes before carving
into thin slices.
- Meanwhile, blend cranberries,
juice and sugar in food processor for 30 to 45 seconds.
- Transfer to a saute pan
and add roasted red peppers, jalapeno, cilantro, lime zest and
orange zest. Stir to mix.
- Allow sauce to stand for
at least 30 minutes for flavors to blend. Warm sauce over low
heat before serving. Do not boil. Add salt to taste.
- Serve sauce with sliced
steak.
Makes 8 servings.
Tip: When removing peel
for lemon and orange zest, be careful not to include the bitter,
white pith.
Nutriion info per serving: 207 Calories; 5g Total Fat; 2g Saturated
Fat; 50mg Cholesterol; 2mg Iron; 146mg Sodium; 5mg Zinc; 26g
Protein; 12g Carbohydrates; 1g Dietary Fiber
Recipe provided courtesy of Texas Beef Council
and Beef It's Whats For Dinner.
