Grilled Top Sirloin Filets with Italian Salsa Verde — a simple, flavorful dish. Bright lemon and garlic in the salsa verde lift the rich taste of grilled top sirloin for an outrageously good combination.
If you mainly cook pot roast in the slow cooker or make ground beef dishes, you might feel unsure about cooking steaks. You don’t need to be a beef expert to make excellent top sirloin filets — a few simple techniques and a bright sauce go a long way.
Resources like an interactive butcher guide can help you choose and prepare cuts, and there are many recipes and cooking tips that show which methods work best. This grilled top sirloin with Italian salsa verde is a great example — lean, flavorful beef paired with a fresh, lemony condiment.
When shopping for lean beef, look for words like “loin” or “round” in the name. Top sirloin filets are a lean, tender option that grills beautifully and pairs well with herb sauces. The salsa verde in this recipe adds acidity and freshness that complements the beef without overpowering it.
This recipe is straightforward, making it ideal for weeknights or a casual weekend grill. The salsa verde can be prepared while the steaks rest and lends bright, zesty flavors from lemon, garlic and capers.
Grilled Top Sirloin Filets with Italian Salsa Verde
- Author: www.beefitswhatsfordinner.com
- Prep Time: 20 mins
- Cook Time: 11 mins
- Total Time: 31 mins
- Yield: 4 servings 1x
Scale
Ingredients
- 1 to 1-1/4 pounds beef top sirloin center filets, about 1 inch thick
- 3 cloves garlic, divided
- 1 large lemon
- 1/2 teaspoon pepper
- 1/4 cup packed fresh parsley leaves
- 2 tablespoons drained capers
- 2 tablespoons olive oil
- Salt, to taste
Instructions
- Grate 1 tablespoon of lemon peel and squeeze 1 tablespoon lemon juice. Mince 1 garlic clove. Combine the minced garlic, lemon peel and pepper, then press this mixture evenly onto the steaks.
- Place steaks on the grill over medium, ash-covered coals (or over medium heat on a preheated gas grill). Cover and grill 11 to 16 minutes for medium-rare to medium, turning occasionally. Adjust time for your preferred doneness.
- While the steaks cook, make the salsa verde: roughly chop the remaining 2 garlic cloves, then combine them in a food processor with the lemon juice, parsley, capers and olive oil. Process until the mixture is finely chopped and well blended, scraping the sides as needed.
- Remove steaks from the grill and let them rest a few minutes. Carve into slices, season with salt to taste, and serve topped with the Italian salsa verde.
Nutrition
- Serving Size: 4 oz
- Calories: 214
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 2g
- Protein: 27g
- Cholesterol: 67mg
