Grilled Sirloin Steaks with Hatch Chile-Tomato Escabeche
Prep: 10 minutes plus standing
Grill: 10 minutes • Serves: 4
1/2 cup thinly sliced red onion
1/3 cup thinly sliced Hatch chiles
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
2 teaspoons granulated sugar
1-1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
4 boneless top sirloin steaks (about 6 ounces each)
2 teaspoons salt free garlic and herb seasoning
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro for garnish
1.In medium bowl, toss tomatoes, onion, chiles, lime juice, vinegar, sugar, and 1/2 teaspoon each salt and pepper; let stand at room temperature 30 minutes.
2.Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle steaks with remaining 1 teaspoon salt; let stand at room temperature 20 minutes. Pat steaks dry with paper towel; rub with garlic and herb seasoning, cumin and remaining ½ teaspoon pepper. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing for medium-rare.)
3.Slice steaks against the grain; serve topped with escabeche and cilantro.
Approximate nutritional values per serving:
366 Calories, 20g Fat (8g Saturated), 125mg Cholesterol,
802mg Sodium, 8g Carbohydrates, 2g Fiber, 38g Protein