All you need:
4 (5 oz each) beef sirloin steaks, cut 1-inch thick
1 1/2 tsp Hy-Vee cracked black pepper
1/2 tsp kosher salt
1/4 c. Salsa Verde
Fresh oregano sprigs
All you do:
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 information per serving:
Dietary Fiber: 2g
Saturated Fat: 21g
Trans fats: 0.5g
Daily nutritional values:
30% vitamin A
35% vitamin C