Spice-Rubbed Sirloin with Tomato Salad
ACTIVE TIME: 30 min. TOTAL TIME: 50 min. SERVES: 6
A quick-prep tomato topping made with bottled vinaigrette is the perfect complement to the smoky seasoning on our juicy centerpiece
2 cups halved grape tomatoes 2 scallions, sliced
1⁄4 cup bottled Italian vinaigrette
salad dressing
1 tsp. smoked paprika
1 tsp. chili powder
1⁄2 tsp. garlic salt
1⁄2 tsp. mustard powder
11⁄2 lbs. boneless beef sirloin
steak, about 11⁄ 2" thick
1 Tbs. olive oil
1 Prepare grill or grill pan for medium direct-heat cooking. In bowl, combine tomatoes, scallions and dressing until evenly coated. Cover; chill until ready to serve.
2 In small bowl, combine paprika, chili powder, garlic salt, mustard powder and 1⁄2 tsp. pepper. Brush steak with oil; rub all over with spice mixture. Grill, flipping once, 4–8 min. per side for medium-rare or until cooked to desired doneness. Lightly cover with foil; let stand 5 min. before slicing. Serve sliced steak topped with tomato salad.
Per serving: Cal. 230 Pro. 26g Carb. 7g Fiber 1g Sug. 2g Chol. 74mg Sod. 381mg Total fat: 12g Sat. 3g Trans. 0g