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Sirloin steak with cucumber-tomato salsa

5
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)

Notes

This salsa also goes well with chicken breasts, wild salmon, or shrimp.

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