When it’s time for a summer party with friends and family, I love to grill up steak and put together a big board with fixins for everyone to build their own sandwiches. While I do love to make my own marinade, I have a fresh trick that imparts great flavor to my steaks super-fast – SALSA! This steak is marinated in Garden Fresh Gourmet® Organic Cantina Medium Salsa while I get the grill hot and put the sandwich board together. The zesty lime, garlic and cilantro in the salsa meld with the beef and the little bit of agave encourages a good char.
- 1 2 lb. sirloin steak
- ¾ tablespoon Kosher salt
- 2 tablespoons olive oil
- 4 whole, peeled garlic cloves, finely chopped, divided
- 2½ tablespoons coarsely ground black pepper, divided
- 1 cup Garden Fresh Gourmet® Organic Cantina Medium Salsa + more for the fixins board
- Juice of 1 medium lime
- See Fixins list below
Place the steak in a 9”x13” baking dish. Salt the steak on both sides. Coat both sides with the oil.
Evenly scatter half of the black pepper on one side. Press into the meat. Scatter half the garlic on top of the pepper and press into the meat also. Using tongs, flip the meat over and repeat with the pepper and garlic.
Pour the salsa over the steak; use the back end of a large spoon to make sure it’s fully coated. Cover tightly with plastic wrap and refrigerate 30 minutes or up to 4 hours. Meanwhile, prepare the fixins and place them on an extra large cutting board.
Preheat the grill or a grill pan to medium high.
Gently lift the steak out of the baking dish with the tongs, letting the remaining salsa fall into the dish. Place on the hot grill/grill pan. Discard the marinade.
Grill 8-10 minutes. Flip and grill 3-4 minutes more. The steak should be medium.
Remove the steak from the heat and transfer to a cutting board. Let rest 5-10 minutes. Slice thinly and place on the board with all the fixins.
Fixins (On the board)
- Brioche steak rolls
- 1 container of Garden Fresh Gourmet® Organic Cantina Medium Salsa
- ¼’ thick cut fresh mozzarella slices
- Charred cherry tomatoes on vine
- Fresh avocado slices
- Fresh oregano branches and leaves
- Roasted red peppers, sliced longways