Martha Mondays: Sirloin Salad with Cilantro

This tender steak has a touch of citrus, some heat from jalapeno and cool fresh cilantro.  What a nice flavour combination.  While this is called a salad, it's more like steak with sauce.  This would be delicious served on top of greens and would make a more complete meal.

I'm happy to be participating in Martha Mondays again and it was my turn to select what we made this week.  Next time I choose our pick, I need to make sure I can actually get the ingredients here in the country - like champagne vinegar.

SIRLOIN SALAD WITH CILANTRO
from Martha Stewart's Whole Living
Serves 4

1 cup fresh cilantro leaves
1/3 cup champagne vinegar (I used rice wine vinegar as I couldn't find champagne vinegar)
1 teaspoon extra-virgin olive oil
1/4 cup fresh orange juice (I squeezed the juice from 2 oranges)
1 tablespoon finely grated orange zest
1 jalapeño, seeded and chopped
1/2 teaspoon coarse salt
1 pound sirloin steak (about 1 1/2 inches thick)
1 small red onion, halved and sliced into wedges
Fresh flat-leaf parsley, for garnish

Process 1/2 cup cilantro, vinegar, oil, orange juice and zest, jalapeño, and salt in a food processor until coarsely chopped. Rub half of the marinade over steak, and refrigerate for 1 hour.

Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Grill steak, flipping halfway through, until a meat thermometer registers 125 for medium-rare, about 12 minutes. Meanwhile, grill onion, flipping once, until it begins to soften, 3 to 5 minutes.  (Our grill wasn't ready for the season yet, so I broiled this in the oven for 6 minutes on each side).

Let steak rest for 10 minutes before thinly slicing. Serve with onion and remaining 1/2 cup cilantro and marinade, and garnish with parsley.
 
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Enjoy!
 


I wish I had this dress :)

from "Barbie Goes to a Party"

Story by Jean Bethell

Pictures by Claudine Nankivel

1964 Mattel, Inc.