Grilled Sirloin Steak with Salsa Verde | Giant National Capital Barbecue Battle

Grilled Sirloin Steak with Salsa Verde


  • 12 oz tomatillos, husks removed
  • 1 poblano pepper, seeds removed
  • ½ jalapeño pepper, seeds removed
  • ½ white onion, sliced thick
  • 2 cloves garlic
  • 1½ lb sirloin steak, about 1 inch thick
  • 1 Tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 2 Tbsp fresh lime juice
  • ½ bunch cilantro, chopped
  • 1 Tbsp butter
  • Salt and pepper


  1. Pre-heat grill to medium. Grill tomatillos, peppers, onion and garlic until lightly charred and softened. When cooled, chop vegetables. Transfer to a bowl, add lime juice and cilantro; season to taste with salt and pepper.
  2. Rub steak with olive oil and cumin; season liberally with salt and pepper. Grill for 5 minutes per side for medium-rare. When steak is done, transfer to plate, top with butter, and rest for 5 minutes. Slice thinly on a diagonal, drizzle with juices, and serve with salsa.