Grilled steak with roasted pepper salsa

Total Time
39 min
10 min
14 min
Use a simple three-ingredient rub to infuse a savory flavor into sirloin beef. Sirloin makes an excellent choice for this recipe because it is a lean, well-flavored beef that works well with the salsa. Roasted red pepper, frozen corn kernels and basil jazz up canned salsa verde. The salsa can be used in other dishes such as with nachos or on top of grilled chicken. Use any leftovers on a steak salad for lunch the following day. Serve this dish with warm corn tortillas and pair it with a tossed salad. Garnish the recipe with basil.


Olive oil cooking spray

2 spray(s)

Kosher salt

¾ tsp


½ tsp, smoked

Black pepper

½ tsp

Uncooked lean trimmed sirloin beef

1 pound(s), steak, 3/4 inch thick

Salsa verde

½ cup(s)

Frozen corn kernels

cup(s), thawed

Roasted red peppers (packed in water)

cup(s), drained and finely diced


2 Tbsp, fresh, chopped


  1. To make rub, stir together salt, paprika, and black pepper in cup. Rub spice mixture on both sides of steak; lightly spray with olive oil nonstick spray.
  2. Heat grill pan over medium-high heat until hot. Put steak in pan and grill until instant-read thermometer inserted into side of steak registers 145°F, about 5 minutes per side. Transfer to cutting board and let stand 5 minutes.
  3. Meanwhile, to make salsa, stir together salsa verde, corn, roasted pepper, and basil in serving bowl. Cut steak on diagonal into 12 very thin slices. Serve with salsa.
  4. Per serving: 3 slices steak and 1/4 cup salsa


Accompany this steak with a side of warm corn tortillas.