Lime Garlic Sirloin With Tomato Cucumber Salad

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Steak is marinated in a chile, garlic, lime mixture, grilled and served sliced atop fresh spinach greens.  The salad is accompanied by sweet potatoes which have been quickly boiled, drained and dried then grilled.
Recipe By: Slimming World
  • Prep40 min |
  • Total50 min |
  • Serves4

Ingredients

  • Grilled Steak Salad:
    • 1 1/2 pounds beef sirloin steak, cut 1in thick, all visible fat removed
    • 1/4 cup fresh lime juice (about 2 -3 limes)
    • 6 each garlic cloves, minced
    • 2 tablesoons chopped, fresh cilantro
    • 1/2 teaspoon chipotle powder (or other chile powder)
    • 8 cups baby spinach
  • Grilled Sweet Potato Rounds:
  • Tomato Cucumber Salad:
    • 2 medium tomatoes, chopped
    • 2 each cucumbers, chopped
    • 1/2 cup finely chopped red onion
    • 2 tablespoons fresh chopped cilantro
    • 1 teaspoon finely grated lemon zest
    • 2 tablespoons fresh lime juice

Instructions

In a bowl, combine ingredients for tomato-cucumber salad. Season with a little salt, cover and chill.
    
Place steak in a resealable plastic bag set in a shallow dish. Mix together ¼ cup water, the lime juice, garlic, cilantro and chipotle chile pepper. Pour marinade over steak. Seal bag and turn to coat steak. Marinate at room temperature 30 minutes or for extra flavor marinate over night, refrigerated.
    
Drain steak, reserving marinade. Sprinkle steak with ½ tsp salt and black pepper. Preheat grill for medium-hot grilling. Grill steak 5-6 minutes on each side, or until done to your liking. Brush with reserved marinade halfway through grilling.
 
Cook potatoes in a saucepan of boiling water 5 minutes. Drain and pat dry with paper towels. Transfer potatoes to a tray, spray with a little spray oil and sprinkle with chili powder. Grill 5-6 minutes on each side. Season with salt.
    
Slice beef across the grain. Divide spinach and salad among four plates. Top with steak. Serve with potato rounds, cilantro and lime wedges.
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