Sirloin steak with cucumber-tomato salsa
1
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
If you like grilled steak, this skillet steak will be your go-to technique for poor weather days. The hot skillet makes a perfect crust on the steak allowing it to develop a ton of rich caramelized beef flavor. The Mediterranean flavors of cucumber and tomato are presented as a cooling salsa to serve over the slices of steak. Serve this combination over a bed of mixed greens as a hearty dinner salad or with a side of warm roasted potatoes for a heartier dinner. Serve this inside a baked potato for a seriously satisfying lunch. Ready in a short 18 minutes, this dish is a wonderful weeknight go-to any time of year.
Ingredients
Cooking spray
1 spray(s)
Uncooked lean and trimmed beef strip sirloin
1 pound(s), boneless
Table salt
¾ tsp
Black pepper
½ tsp
Cherry tomatoes
2 cup(s), (1 pint), or grape tomatoes, halved
English cucumber
½ large, peeled and diced
Red onion
⅓ cup(s), chopped, diced
Cilantro
¼ cup(s), fresh, chopped
Jalapeño pepper
1 medium, seeded and minced
Fresh lime juice
3 Tbsp
Extra virgin olive oil
1 Tbsp
Instructions
1
Spray large heavy skillet with nonstick spray. Sprinkle steak with 1/2 teaspoon salt and black pepper. Add steak to skillet and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
2
Meanwhile, to make salsa, stir together tomatoes, cucumber, onion, cilantro, jalapeño, lime juice, oil, and remaining 1/4 teaspoon salt in medium bowl.
3
Cut steak across grain into 16 thin slices and serve with salsa.
4
Per serving (4 slices steak and 3/4 cup salsa)
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