Steak with Citrus Salsa

5 from 1 vote

This takes a bit of time but is mostly hands off and is a refreshing way to serve a seared steak. Additionally, using the reverse sear method is a nice foolproof approach that takes the stress out of cooking the steak. I like to serve this with a side salad.

Course Main Course

Cuisine American, Latin American

Keyword american, beef, cilantro, citrus, dairy-free, dinner, egg-free, grapefruit, Latin American, lemon, lunch, main, nut-free, salsa, sirloin, steak

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 364kcal

Author Jenny Ross

Ingredients

Steak

1 pound top sirloin 2 8-ounce steaks, use ribeye for higher fat
2 tablespoons coconut aminos
1 garlic clove minced
1/4 teaspoon coriander
1/4 teaspoon Korean chili flakes optional

Salsa

1 grapefruit cut into supremes, plus juices released
1/2 Meyer lemon cut into supremes
1/4 shallot minced
1/2 jalapeño minced
1/4 cup cilantro chopped
zest of 1/2 lemon
salt and pepper to taste

Get Recipe Ingredients

Instructions

Rub the beef with coconut aminos, garlic, coriander, and chili flakes, to taste and preheat the oven to 200ºF. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.
While steak cooks, combine all salsa ingredients in a bowl and toss to combine. Set aside.
Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add a small amount of avocado oil to prevent sticking. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 1 minute. Flip and cook the other side the same way. Remove the steaks and slice (no need to rest a reverse seared steak).

Notes

Protein:Energy Quotient [calories]: 2.29

Nutrition