Nutrition Facts

Serving Size 113 g

(Approx. 4 Servings)

Amount Per Serving

Calories	140	Calories From Fat	40

% Daily Value*

Total Fat 4.5 g	7%

Saturated Fat 1.5 g	8%

Trans Fat 0.0 g

Cholesterol 60 mg	20%

Sodium 50 mg	2%

Total Carbohydrate 1 g	0%

Dietary Fiber 0 g	0%

Sugars 1 g

Protein	22 g

Vitamin A 0%	•	Iron 8%

Vitamin C 8%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Top Sirloin with Jalapeño Mignonette

Prep Time

1 hour

Cook Time

20 minutes

Total Time

1 h 20 m

Serves

4 People

Ingredients

Recipe makes 4 Servings

2 Tbsp shallots, minced or finely chopped

2 Tbsp jalapeños, stems and seeds removed, minced or diced fine

1/2 cup(s) H-E-B Red Wine Vinegar

16 Oz top sirloin steak

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Instructions

Preheat grill to medium-high heat, approximately 375ºF to 400ºF.

In a bowl, combine minced shallots and jalapeños along with a pinch of salt and cracked pepper.

Add red wine vinegar and stir just to dissolve the salt. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Season to taste before using.

While mignonette is resting and grill is preheating, season both sides of steak liberally with salt and pepper. Set aside at room temperature until grill is fully heated.

Spray grill liberally with non-stick spray. Place steak over direct heat at a 45º angle and cook for 2 to 3 minutes.

Rotate steak another 45º and cook an additional 2 to 3 minutes or until nicely marked. Flip steak and repeat process until both sides are nicely marked.

Once steak is marked on both sides, move over indirect heat and allow to finish cooking until it reaches desired doneness, 135ºF to 140ºF is recommended.

Allow steak to rest, then slice thinly and serve with mignonette and season to taste.

Chef's Note: Mignonette will keep up to a week in the fridge.

Grilled Top Sirloin with Jalapeño Mignonette

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