This sirloin steak from Chef Keith Walsh nicely sums up Nebraska. There's corn, of course. Then there's a splash of salsa to represent the state's growing Latino population. Finally, the simple, straightforward meal reflects a state where folks admire straight talk and hearty meals.
Servings and Ingredients
|4 (5 oz each) beef sirloin steaks, cut 1-inch thick|
|1 ½ tsp. Hy-Vee cracked black pepper|
|½ tsp. kosher salt|
|¼ c. Salsa Verde|
|Fresh oregano sprigs|
- Trim fat from steaks. Sprinkle steaks evenly with pepper and salt; rub them in with fingers.
- Drizzle steaks with Salsa Verde and serve with Creamed Corn.
- Preheat grill for direct cooking over medium heat. Grill steaks 14 to 18 minutes for medium-rare (145 degrees) or 18 to 22 minutes for medium (160 degrees).
Amounts Per Serving
- Total Fat: 49g
- Cholesterol: 135mg
- Sodium: 560mg
- Total Carbohydrates: 19g
- Protein: 34g