Roasted Sirloin Of Beef With Salsa Verde Food
CHILE SIRLOIN BURGERS WITH SALSA VERDE
A great burger with toppings that lend a chile induced kick to the taste buds. The New Mexico Chile that is used in this recipe has a mild to medium hot flavor that is similar to an Anaheim Chile, but is a bit hotter. If you prefer a little more heat then the New Mexico Chiles use Poblano Chiles instead. This recipe was adapted from the king of the grill, Steven Raichlen's Burgers. Serve these spicy burgers with ale that accents the underlying flavors in the food while still quelling some of the chilies heat such as Harpoon India Pale Ale or for a complimentary beer that is light on the palate try a Shiner Bock.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Light your grill and brush the grate with oil once it is heated. Run a bamboo skewer that has been soaked in water through the garlic cloves. Grill the skewered garlic and the chilies until blackened, occasionally turning to get all sides, about 5-6 minutes for the garlic and about 20 minutes for the chiles. Remove from grill and place in a bowl covered with saran wrap to cool. Peel, core and de-seed chiles and cut into 1/4" strips, then peel the garlic cloves.
- Place peeled garlic and two-thirds of the chiles in a food processor or blender. Add cilantro, cumin, lime juice, oregano and water and process until smooth. Season with salt and fresh pepper and pour into a small saucepan. Simmer sauce over medium-high heat, stirring occasionally, until the sauce is slightly thickened, approximately 5 minutes. In a small bowl, toss the remaining roasted chiles with cheese.
- Shape the sirloin into 4 equal patties about 3/4" thick and season generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Remove the burgers from direct heat and brush the insides of the buns with oil and grill face down until lightly toasted, no more then a 1 minute.
- Place burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous helping of the salsa verde. Cover with tops of buns and serve immediately, passing the remaining salsa on the side.
Nutrition Facts : Calories 608.1, Fat 28.7, SaturatedFat 13.4, Cholesterol 140.2, Sodium 507.3, Carbohydrate 39.3, Fiber 3.6, Sugar 11.6, Protein 48.8
More about "roasted sirloin of beef with salsa verde food"
SOUTHWESTERN BEEF ROAST WITH SPICY SALSA VERDE
From beefitswhatsfordinner.com
- Prepare grill for indirect cooking by igniting equal number of charcoal briquets on each side of fire grate, leaving space in center. When coals are medium and ash-covered (25 to 30 minutes), add 3 to 4 more briquets to each side. Place aluminum foil drip pan in center of grate between coals. Position grid with handles over coals so briquets may be added during grilling as needed.
- Combine cumin, black pepper and coriander; press evenly onto all surfaces of beef Top Sirloin Petite Roast. Brush tomatillos, onion and jalapeño with oil.
- Place roast in center of grid over drip pan; arrange vegetables around roast over coals. Grill roast, covered, 40 to 55 minutes for medium rare to medium doneness, turning occasionally. (Add 3 to 4 briquets per side every 30 minutes to maintain heat level.) Grill tomatillos and jalapeño pepper 11 to 13 minutes or until skin of pepper is completely blackened and tomatillos are tender. Grill onion 18 to 20 minutes or until tender and browned, turning occasionally. Place pepper in food-safe plastic bag; close bag. Let stand 5 minutes.
- Remove roast when instant-read thermometer inserted into thickest part of beef, not resting in fat, registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
GRILLED SIRLOIN ‘TAGLIATA’ WITH SALSA VERDE RECIPE - BBC FOOD
From bbc.co.uk
BRAISED BEEF WITH SALSA VERDE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
ROASTED SIRLOIN OF BEEF WITH SALSA VERDE - MEXICAN RECIPES
From fooddiez.com
SOUTHWESTERN BEEF ROAST WITH SPICY SALSA VERDE - BEEFTIPS.COM
From beeftips.com
25+ MOUTHWATERING HOLIDAY BEEF RECIPES FOR EVERY CELEBRATION
From chefsbliss.com
BEEF SIRLOIN STEAKS WITH ITALIAN ROASTED VEGETABLES & SALSA VERDE
From myfoodbag.co.nz
SLOW ROASTED SIRLOIN OF BEEF (REVERSE SEARED)
From saltbuttersmoke.com
STEAK & SALSA VERDE | BEEF RECIPES - JAMIE OLIVER
From jamieoliver.com
GRILLED TOP SIRLOIN FILETS WITH ITALIAN SALSA VERDE - BEEF
From beefitswhatsfordinner.com
ROASTED SIRLOIN WITH SALSA VERDE
From blog.goodpairdays.com
ROAST SIRLOIN WITH SMOKED PAPRIKA AND SALSA VERDE
From thriftyfoods.com
SOUTHWESTERN BEEF ROAST WITH SPICY SALSA VERDE - NMBEEF.COM
From nmbeef.com
ROASTED SIRLOIN OF BEEF WITH SALSA VERDE RECIPES
From tfrecipes.com
GRILLED SIRLOIN STEAK WITH SALSA VERDE RECIPE - BBC FOOD
From bbc.co.uk
50+ EASY BEEF LUNCH RECIPES TO SPICE UP YOUR WEEKDAY MEALS
From chefsbliss.com
SMOKED PAPRIKA SIRLOIN ROAST WITH SALSA VERDE
From foodland.ca
SOUTHWESTERN BEEF ROAST WITH SPICY SALSA VERDE - SDBEEF.ORG
From sdbeef.org
BEEF WITH SALSA VERDE, SCORCHED CHERRY TOMATOES …
From myfoodbag.co.nz
TONY’S SICILIAN BEEF BRACIOLE IS MELT-IN-YOUR MOUTH GOODNESS
From inforum.com
20 BEST BEEF AND STEAK RECIPES FOR NEW YEAR: UNVEIL THE FLAVOR
From sixstoreys.com
SALSA VERDE SHREDDED BEEF - AMBERS KITCHEN COOKS
From amberskitchencooks.com
A COZY MEXICAN RECIPE TO MAKE NOW—FROM ONE OF AMERICA’S …
From wsj.com
SOUTHWESTERN BEEF ROAST WITH SPICY SALSA VERDE - WABEEF.ORG
From wabeef.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
