Beef Recipe

Bring steak to room temperature

Remove the sirloin from the refrigerator 30–45 minutes before grilling so it comes to room temperature. Pat dry with paper towels.

Season steak

Brush both sides of the steak with 1 tablespoon olive oil. Evenly rub 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder over both sides. Let rest 10 minutes so salt begins to penetrate.

Preheat grill or pan

Preheat an outdoor grill to high (about 500°F/260°C) or heat a heavy cast-iron skillet over high heat until smoking lightly.

Grill or sear

Place the steak on the hot grill or in the skillet. For medium-rare (recommended for sirloin), cook 4–5 minutes per side, flipping once, until an instant-read thermometer reads 130–135°F (54–57°C). Adjust time for desired doneness: rare 120–125°F, medium 140–145°F.

Finish with butter and rest

In the last 30 seconds of cooking, add 1 tablespoon butter on top of the steak (or brush melted butter) so it melts over the meat. Remove steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute.

Slice and plate

Slice the steak thinly against the grain into 1/4-inch slices. Arrange on a warm plate and spoon a few tablespoons of green salsa over or alongside the slices. Garnish with chopped cilantro and serve with lime wedges.

Roast or boil tomatillos and chile

Place husked tomatillos and the jalapeño (or serrano) on a rimmed baking sheet and roast under a broiler or in a 425°F oven until charred and softened, turning once, about 6–10 minutes. Alternatively, boil them in simmering water for 5 minutes until softened. Let cool slightly.

Blend salsa

In a blender or food processor, combine the roasted tomatillos and chile, 2 tablespoons chopped white onion, 1/4 cup cilantro leaves, 2 tablespoons lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1–2 tablespoons water. Pulse until you reach a slightly chunky but saucy consistency. If desired, add 1 teaspoon olive oil and blend briefly for a silkier texture.

Adjust seasoning and chill

Taste and adjust salt, lime, or heat (add more jalapeño if needed). Transfer to a bowl and refrigerate for at least 15 minutes to let flavors meld. Bring to room temperature before serving if prepared ahead.

Spoon green salsa alongside or over sliced grilled sirloin. Serve with lime wedges and a sprinkle of chopped cilantro. Use additional salsa at the table to taste.