Roasted Sirloin with Cranberry-Jalapeño Salsa

This 2-inch thick roasted top sirloin steak with cranberry-jalapeño salsa easily makes the centerpiece of a beautiful holiday meal.

Recipe Ingredients:

2 to 3 pounds top sirloin cut into 2-inches thick
1 1/2 teaspoons dried or fresh rosemary leaves, crushed
1 cup fresh cranberries
Juice of 1/2 an orange
1/3 cup granulated sugar
1 (7-ounce) jar roasted red peppers, drained and diced
1 small jalapeño, seeded and diced
3 tablespoons chopped cilantro
Zest of half a lime
Zest of half an orange

Cooking Directions:

1. Preheat oven to 350ºF (175ºC).
2. Press rosemary into both sides of sirloin steak. Place steak on a rack in a shallow roasting pan and cook for 50 to 60 minutes (or 16 to 20 minutes per pound) in oven.
3. Remove steak when a meat thermometer inserted in center reaches 135ºF (60ºC) for medium-rare. Allow to rest for 10 minutes before carving into thin slices.
4. Meanwhile, blend cranberries, juice and sugar in food processor for 30 to 45 seconds.
5. Transfer to a sauté pan and add roasted red peppers, jalapeño, cilantro, lime zest and orange zest. Stir to mix.
6. Allow sauce to stand for at least 30 minutes for flavors to blend. Warm sauce over low heat before serving. Do not boil. Add salt to taste.
7. Serve sauce with sliced steak.

Makes 8 servings.

Tip: When removing peel for lemon and orange zest, be careful not to include the bitter, white pith.

Nutritional Information Per Serving (1/8 of recipe): 207 Calories; 5g Total Fat; 2g Saturated Fat; 50mg Cholesterol; 2mg Iron; 146mg Sodium; 5mg Zinc; 26g Protein; 12g Carbohydrates; 1g Dietary Fiber

Recipe courtesy of The Beef Checkoff.