First For Women

Spice-Rubbed Sirloin with Tomato Salad

ACTIVE TIME: 30 min. TOTAL TIME: 50 min. SERVES: 6

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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

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