The recent issue of Cooking Light featured a ton of grilling recipes. This one stuck out to me because of its simplicity and who doesn’t love grilled onions?!
Grilled Sirloin Steak with Onions, Avocado and Tomatoes
Adapted from Cooking Light
2 medium red onions, cut into 1/2-inch-thick slices
1 1/2 pounds top sirloin steak, trimmed
2 cups cherry tomatoes, halved
1/4 cup balsamic vinegar
1 ripe peeled avocado, cut into 8 wedges
Directions:
1. Preheat grill to high heat. Lightly coat onions with cooking spray. Place onions on grill rack; grill 10 minutes on each side or until tender. Place onions in a medium bowl; cover tightly with foil. Keep warm.
2. Lightly coat steak with cooking spray; sprinkle steak with 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper.
Place steak on grill rack; grill 6 minutes on each side or until desired degree of doneness. Let stand 3 minutes. Cut steak diagonally across grain into thin slices.
3. Add tomatoes, balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to onions; toss gently to combine.
4. Divide steak evenly among 6 plates; top with 1/2 cup tomato mixture. Cut avocado wedges in thirds crosswise. Top each serving with 4 avocado pieces. Serves 6.
Taste Test: This great Traders Joe’s meat was excellent. There wasn’t an ounce of fat on the meat. This dish along with a baked potato and corn on the cob was the perfect grilling, outside, patio Memorial Day recipe!
Definitely worth the money – especially since I rarely buy steak or beef, for that matter. I’ve noticed with steak, all you need is salt, pepper and a little Worcestershire sauce for a perfect flavor!
Happy grilling and have a fabulous Memorial Day weekend!
