Sirloin steak with cucumber-tomato salsa
Uncooked lean and trimmed beef strip sirloin
1 pound(s), boneless
Fresh cherry tomato(es)
2 cup(s), (1 pint), or grape tomatoes, halved
½ large, peeled and diced
Uncooked red onion(s)
⅓ cup(s), chopped, diced
¼ cup(s), fresh, chopped
1 medium, seeded and minced
Fresh lime juice
Extra virgin olive oil
- 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.
- Meanwhile, to make salsa, stir together tomatoes, cucumber, onion, cilantro, jalapeño, lime juice, oil, and remaining 1/4 teaspoon salt in medium bowl.
- Cut steak across grain into 16 thin slices and serve with salsa.
- Per serving (4 slices steak and 3/4 cup salsa)