Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- 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).
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.