Sirloin Steak with Creamed Corn and Salsa Verde

Recipe

Sirloin Steak with Creamed Corn and Salsa Verde

Primary Media

Salsa verde topped sliced steak with a side of creamed corn

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
5min
Prep
27min
Total

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Description

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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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
Creamed Corn
Fresh oregano sprigs

Directions

  1. Trim fat from steaks. Sprinkle steaks evenly with pepper and salt; rub them in with fingers.
  2. Drizzle steaks with Salsa Verde and serve with Creamed Corn.
  3. 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).

Nutrition facts

Servings

570 Calories per serving

Amounts Per Serving

  • Total Fat: 49g
  • Cholesterol: 135mg
  • Sodium: 560mg
  • Total Carbohydrates: 19g
  • Protein: 34g

Daily Values

0%
Vitamin A 30%
0%
Vitamin C 35%
0%
Iron 15%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Summer 2014.