No matter what we barbecue, there’s something special about a summer barbecue. We tend to eat outside on the deck and have friends over more often in summer. Summer days are longer and life seems to take on a more relaxed pace…and food seems fresher and more flavourful. Nancy Hughes developed a number of recipes for us for the Pure Prairie Eating Plan and one of our favourites is the Grilled Sirloin with Fresh Horseradish-Mint Relish on page 148. Here it is again, just in time for the nice warm summer days. Serve with fresh baby potatoes and asparagus.
Grilled Sirloin with Fresh Horseradish-Mint Relish
Serves 4 Serving Size: 4 oz (116 g) cooked steak, 1/2 cup (125 mL) relish
Ingredients:
1/2 tsp (2 mL) coarsely ground black pepper
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) red pepper flakes
1 lb (450 g) boneless beef sirloin steak, trimmed of fat
1 Tbsp (15 mL) canola oil
Relish:
1/2 medium poblano chili pepper, seeded and finely chopped
1/4 cup (60 mL) diced cucumber
1 cup (250 mL) diced tomato
2 Tbsp (30 mL) chopped fresh mint
3 Tbsp (45 mL) grated fresh horseradish
4 1/2 tsp (20 mL) cider vinegar
1 Tbsp (15 mL) canola oil
1/4 tsp (1 mL) salt
Directions:
1. Preheat barbecue to medium heat
2. Combine the black pepper, salt and pepper flakes in a small bowl. Brush both sides of the beef with 1 Tbsp (15 mL) of canola oil and sprinkle both sides of the beef with the pepper mixture.
3. Barbecue for 4 minutes on each side or until desired doneness. Use a food thermometer to check internal temperatures: 145oF (63oC) for medium rare; 160oF (71oC) for medium; 170oF (77oC) for well done. Place on cutting board and let stand for 3 minutes before thinly slicing.
4. Meanwhile, combine relish ingredients in a medium bowl. Serve beef with relish alongside.
About this recipe: Not only tasty, this steak packs a nutritious punch with 34 g of protein plus iron, B vitamins and other valuable nutrients. Nutritional Analysis (per serving): 265 kcal, 16 g fat, 4 g saturated fat, 5 g carbohydrate, 2 g fibre, 34 g protein.
Chef’s tip: You can substitute green bell peppers for poblano and add 1/8 tsp (0.5 mL) dried pepper flakes.