Steak with cocktail salsa

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10 min


3 servings

* PLUS Broiling Time: 8 minutes, Standing Time: 5 minutes
Steak with cocktail salsa

Andreas Trauttmansdorff


  • 500 g top sirloin steak , about 3/4-in. thick
  • 1 tbsp Montreal steak spice , or 1/4 tsp each salt, freshly ground black pepper, garlic powder, dried oregano leaves and paprika
  • 1/4 cup chunky salsa
  • 2 tsp prepared horseradish
  • 1 small plum tomato , optional
  • 1 green onion , thinly sliced (optional)


  • Position oven rack so that it is 3 to 4 inches (8 to 10 cm) from broiler. Preheat broiler. Set a wire rack on a rimmed baking sheet. Trim any excess fat from meat. Sprinkle steak spice or a blend of salt, pepper, garlic powder, oregano and paprika over both sides of steak, then rub into meat. Place on rack on baking sheet and broil 4 to 6 minutes.
  • Meanwhile, in a small bowl, stir salsa with horseradish. Cut tomato into quarters. Squeeze out and discard seeds. Chop tomato. Stir into salsa. After steak has broiled 4 to 6 minutes, turn over. Broil 4 to 6 more minutes for medium-rare. Remove to a cutting board. Let stand 5 minutes, then thinly slice. Spoon salsa overtop. Sprinkle with green onion. Great with half a medium-size baked potato with light sour cream and steamed asparagus.

Nutrition (per serving)

  • Calories
  • 213,
  • Protein
  • 35 g,
  • Carbohydrates
  • 2.1 g,
  • Fat
  • 6.4 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 364 mg.

A thick juicy steak is a real treat, but that doesn’t mean it’s necessarily high in fat and calories. Most supermarket steaks are in the lean category, and top sirloin is the lowest in fat.