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Grilled Sirloin With Tomato-Green Onion Relish

by , Chef , Heartland Restaurant, Saint Paul, Minn.

Grilled Sirloin With Tomato-Green Onion Relish
Quick Recipe
Easy Recipe

Serves 4

The colorful tomato relish looks and tastes great alongside this grilled sirloin. This dish is special enough for company, but easy enough for a weeknight meal.

    • Sirloin Steak:
    • 4 8-ounce Certified Piedmontese beef sirloin steaks
    • 1 ounce fresh rosemary, chopped (about 1 tablespoon)
    • 1 ounce fresh lavender, chopped (about 1 tablespoon)
    • 2 tablespoons grape seed oil
    • 2 teaspoons fine sea salt
    • 1/2 teaspoon black pepper, freshly ground
    • Tomato Relish:
    • 4 heirloom tomatoes; peeled, seeded, and diced
    • 1/4 cup green onions, sliced on the bias
    • 1 teaspoon minced fresh garlic
    • 2 tablespoons fresh mint, chopped
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons grape seed oil
    • 1 tablespoon walnut oil
    • 2 teaspoons fine sea salt
    • 1/2 teaspoon black pepper, freshly ground

    Preheat grill to moderately high heat, about 400°F.

    Brush the meat on both sides with the grape seed oil, and season it with salt, pepper, and herbs. Set aside.

    Meanwhile, prepare the tomato relish. Dissolve the salt in the vinegar in a mixing bowl. Add the oils and whisk. Add the tomatoes and onions along with the herbs and garlic. Mix well and set aside.

    Grill the beef over moderate heat for approximately four minutes on each side or until medium-rare (125°F on a meat thermometer). Spoon some relish onto four serving plates. Slice the beef against the grain, and arrange it on top of the relish. Serve immediately.

    Pairing: Italian Barbaresco or Oregon pinot noir

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