Grilled Tender Sliced Sirloin Beef with Salsa Verde

Grilled Tender Sliced Sirloin Beef with Salsa Verde

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  • 1 1/2 pounds New York strip steak
  • 1 tablespoon smoked paprika
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon sea salt
  • Freshly ground black pepper
  • Olive oil
  • Salsa Verde


Remove steak from the refrigerator 1 hour before serving. Trim excess fat. Combine spices and rub steak with spice mixture and lots of freshly ground black pepper. Drizzle with olive oil.

Preheat grill or broiler until very hot. Place steak on the grill for 3 to 4 minutes. Flip and continue to cook 2 to 3 minutes more. The timing will depend on the thickness of the steaks. Pull steaks from the heat when the internal temperature reaches 120° F.

Let steaks rest at least 10 minutes; they will continue to cook and the juice will have time to settle. Slice into bite-size strips.

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