Grilled Top Sirloin Filets with Italian Salsa Verde

Salsa Verde Green Sauce Gives American Meat an Italian Flavor

Grilled Top Sirloin Filets with Italian Salsa Verde

Photos courtesy of Beef Loving Texans (Texas Beef Council)

8 Ingredients

Makes 4 servings

30 to 40 minutes

Nutrition information per serving: 214 Calories; 99 kcal Calories from fat; 11 g Total Fat; 2 g Saturated Fat; 7 g Monounsaturated Fat; 67 mg Cholesterol; 130 mg Sodium; 2 g Total Carbohydrate; 0.4 g Dietary Fiber; 27 g Protein; 2.9 mg Iron; 5.4 mg Niacin; 0.6 mg Vitamin B6; 3.2 mcg Vitamin B12; 6.4 mg Zinc; 28.6 mcg Selenium; 2 mg Choline;


  • 1 to 1-1/4 pounds beef Top Sirloin Center Filets, cut 1 inch thick
  • 3 cloves garlic, divided
  • 1 large lemon
  • 1/2 teaspoon pepper
  • 1/4 cup packed fresh parsley leaves
  • 2 tablespoons drained capers
  • 2 tablespoons olive oil
  • Salt


1. Grate 1 tablespoon peel and squeeze 1 tablespoon juice from lemon. Mince 1 clove garlic. Combine minced garlic, lemon peel and pepper; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.

2. Meanwhile, prepare Salsa Verde. Place remaining 2 cloves garlic in food processor container. Cover; process until finely chopped. Add lemon juice, parsley, capers and olive oil. Cover and process until well blended, stopping and scraping side of container as needed.

3. Carve steaks into slices and season with salt, as desired. Serve with Italian Salsa Verde.


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