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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Top Sirloin with Smoky Pepper Sauce

Source: dLife

Tender steak topped with a smoky tomato and pepper salsa.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	229.2

Total Carbs	10.7 g

Dietary Fiber	1.0 g

Sugars	6.2 g

Total Fat	5.2 g

Saturated Fat	1.7 g

Unsaturated Fat	0.3 g

Potassium	285.4 mg

Protein	22.0 g

Sodium	161.1 mg

Dietary Exchanges 5.2 Fat, 1.1 Vegetables, 0.0 Fruits, 2.4 Meat, 0.2 Other Carbs, 2.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 tbsp sun dried tomatoes 1.0
1 pinch dried hot chile peppers 1.0
1 cup cold water 1.0
1 cup red wine 0.5
0 1/2 cup fresh chopped onion 1.0
1 tbsp brown sugar 1.0
1 tbsp fresh lemon juice 0.25
0 1/4 tsp black pepper 2.0
2 each large garlic cloves 1.0
1 each cooking spray 12.0
12 oz top sirloin steak, lean

Directions

For sauce, in a medium bowl place sun-dried tomatoes and chile peppers; add boiling water. Let stand about 30 minutes or until vegetables are softened. Drain, reserving liquid.
Cut up tomatoes; place in a blender container or food processor bowl. Scarpe out seeds or chile peppers.
Cut up chile peppers; add chile peppers, 1/4 cup of the reserved soaking liquid, the wine, onion, brown sugar, lime juice, black pepper, and garlic. Cover and blend or process until nearly smooth.
Trim fat from meat. Place meat in a shallow glass dish; pour sauce over meat. Cover and marinate in the refrigerator for 2 to 8 hours, turning meat occasionally. Drain, reserving marinade.
Preheat broiler. Lightly coat the nonstick unheated rack of a broiler pan with cooking spray.
Place meat on rack. Broil 3 to 4 inches from heat, turning and brushing with marinade halfway through broiling. Allow 15 to 17 minutes for medium-rare (145 degrees F) and 20 to 22 minutes for medium (160 degrees F). In a small saucepan heat remaining marinade until boiling; serve with meat.