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Roasted Sirloin with Cranberry-Jalapeno Salsa
2 to 3 pounds top sirloin cut into 2-inch thick slices
1 1/2 teaspoons dried or fresh rosemary leaves, crushed
1 cup fresh cranberries
Juice of 1/2 an orange
1/3 cup granulated sugar
1 (7-ounce) jar roasted red peppers, drained and diced
1 small jalapeno, seeded and diced
3 tablespoons chopped cilantro
Zest of half a lime
Zest of half an orange
Preheat oven to 350ºF.
Press rosemary into both sides of sirloin steak. Place steak on a rack
in a shallow roasting pan and cook for 50 to 60 minutes (or 16 to 20
minutes per pound) in 350ºF oven.
Remove steak when a meat thermometer inserted in center reaches 135ºF
for medium-rare. Allow to rest for 10 minutes before carving into thin
slices.
Meanwhile, blend cranberries, juice and sugar in food processor for 30
to 45 seconds.
Transfer to a saute pan and add roasted red peppers, jalapeno,
cilantro, lime zest and orange zest. Stir to mix.
Allow sauce to stand for at least 30 minutes for flavors to blend.
Warm sauce over low heat before serving. Do not boil. Add salt to
taste.
Serve sauce with sliced steak.
Makes 8 servings.
Tip: When removing peel for lemon and orange zest, be careful not to
include the bitter, white pith.
Nutrition info per serving: 207 Calories; 5g Total Fat; 2g Saturated
Fat; 50mg Cholesterol; 2mg Iron; 146mg Sodium; 5mg Zinc; 26g Protein;
12g Carbohydrates; 1g Dietary Fiber
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