Roasted Sirloin with Cranberry-Jalapeño Salsa
This 2-inch thick roasted top sirloin steak with cranberry-jalapeño salsa easily makes the centerpiece of a beautiful holiday meal.
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 jalapeño, 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 sauté pan and add roasted red peppers, jalapeño, 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.
Nutritional Information Per Serving (1/8 of recipe): 207 Calories; 5g Total Fat; 2g Saturated Fat; 50mg Cholesterol; 2mg Iron; 146mg Sodium; 5mg Zinc; 26g Protein; 12g Carbohydrates; 1g Dietary Fiber
Recipe courtesy of The Beef Checkoff.