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
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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.