Roasted Sirloin with Cranberry-Jalapeno Salsa Roasts

Ingredients

• 2-3 lb. top sirloin cut into 2-inch thick slices
• 1-1/2 tsp. dried or fresh rosemary leaves, crushed
• 1 cup fresh cranberries
• Juice of 1/2 an orange
• 1/3 cup sugar
• 1 jar (7 ounces) roasted red peppers, drained and diced
• 1 small jalapeno, seeded and diced
• 3 Tbsp. chopped cilantro
• Zest of half a lime
• Zest of half an orange

Instructions

Preheat oven to 350°F.

Press rosemary into both sides of sirloin steak. Place steak on a rack in a shallow roasting pan and cook for 50-60 minutes (or 16-20 minutes per pound) in 350°F oven.

Remove steak when a meat thermometer inserted in center reaches 135°F for medium-rare. Allow to rest for 10 minutes before carving into thin slices.

Meanwhile, blend cranberries, juice and sugar in food processor for 30-45 seconds.

Transfer to a saute pan and add roasted red peppers, jalapeno, cilantro, lime zest and orange zest. Stir to mix.

Allow sauce to stand for at least 30 minutes for flavors to blend. Warm sauce over low heat before serving. Do not boil. Add salt to taste.

Serve sauce with sliced steak.

Suggestions

When removing peel for lemon and orange zest, be careful not to include the bitter, white pith.

Nutritional Information

Nutrition info per serving: 207 Calories; 5g Total Fat; 2g Saturated Fat; 50mg Cholesterol; 2mg Iron; 146mg Sodium; 5mg Zinc; 26g Protein; 12g Carbohydrates; 1g Dietary Fiber