Grilled Top Sirloin Filets with Italian Salsa Verde
Craving something new on your steaks? Salsa verde translates to "green sauce" and this one includes parsley, capers, and lemon. The sauce offers a lot of flavor with not a lot of calories. Try this Top Sirloin recipe with a flavorful new topping.
-
40
min -
4
SERVINGS -
210
Cal -
27 g
Protein
_1184B.jpg?keep=c&u=7fueml "Top Sirloin Filet")
Ingredients:
- 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
- Salt
Cooking:
-
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.
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. -
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.
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. -
Carve steaks into slices and season with salt, as desired. Serve with Italian Salsa Verde.
Nutrition:
214 CALORIES
0 % *
2g SAT FAT
0 % DV **
27g PROTEIN
0 % DV
2.9 mg IRON
0 % DV
6.4 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 214 Calories; 99 Calories from fat; 11g Total Fat (2 g Saturated Fat; 7 g Monounsaturated Fat;) 67 mg Cholesterol; 130 mg Sodium; 2 g Total Carbohydrate; 0.4 g Dietary Fiber; 27 g Protein; 2.9 mg Iron; 5.4 mg NE Niacin; 0.6 mg Vitamin B6; 3.2 mcg Vitamin B12; 6.4 mg Zinc; 28.6 mcg Selenium; 2 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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