Dry-Rub Steak with Fresh Fruit Salsa

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Serve with Bohemia or Negra Modelo, Mexican beers that will complement the Latin spices. Or try Gordon Biersch, a full-flavored Marzenbier that goes well with beef. The salsa is best if prepared just before the sirloin is grilled.

Ingredients:

1 tablespoon fresh lime juice

1 1/2 teaspoons salt

1 1/2 teaspoons minced garlic

1 teaspoon chili powder

1 teaspoon finely chopped fresh or 1/4 teaspoon dried oregano

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 (2-pound) boneless sirloin steak

1/2 cup finely chopped red onion

2 tablespoons fresh lime juice

1/2 teaspoon kosher salt

1 1/2 cups finely chopped peeled mango

1 cup finely chopped peeled kiwifruit

1/2 cup quartered cherry tomatoes

1/4 cup chopped green onions

2 tablespoons minced fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoon sugar

1 jalapeño pepper, seeded and minced

cooking spray

Directions:

1. To prepare steak, combine first 7 ingredients; rub evenly over steak. Cover and refrigerate 2 hours or overnight.
2. Prepare grill or broiler.
3. To prepare salsa, combine red onion, 2 tablespoons juice, and 1/2 teaspoon salt, tossing to coat. Let stand 30 minutes. Combine mango and next 7 ingredients (mango through jalapeño) in a medium bowl. Add onion mixture; toss gently to combine.
4. Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Place steak on a platter; let stand 5 minutes. Cut diagonally across grain into 1/4-inch-thick slices. Serve with salsa.

By RecipeOfHealth.com