Grilled Sirloin With Tomatillo Sauce

4 sirloin steaks
1 “pitted” avocado
1 tablespoon water
1 garlic clove
2 tablespoons extra virgin olive oil
½ pound tomatillos (approximately 5; remove stems and husks)
1 “stemmed” jalapeno
½ cup “lightly packed” cilantro (leaves and stems, but keep a few sprigs for garnish)
2 scallions or green onions (trim roots and tops)
2 “quartered” radishes
1 lime (squeeze out the juice)
¼ teaspoon salt or to taste
Fresh ground pepper to taste

Season the Steaks: The meat should be seasoned lightly with olive oil and a fair amount of salt and pepper to taste.

A Creamy Salsa: In a food processor or blender, place the green onions, garlic, tomatillos, jalapeno, cilantro, water, half of the avocado, and salt. Now, puree until the mixture is smooth.

Grilling: When the grill temperature is right, lightly brush the grill with olive oil before placing the steaks for cooking. The steaks will require approximately 4 minutes per side for medium. However, the steaks may be cooked to any desired doneness. If using a grill pan or other pans, add 2 tablespoons of olive oil and cook on high heat. After the steaks are cooked, allow them to sit for 5 minutes before serving.

Light Radish & Avocado Salad: First, slice the other half of avocado and place it on a platter. Then, surround the avocado with radish wedges and sprinkle the salad with salt and pepper plus the lime juice. Finally, the salad may be garnished with cilantro sprigs.

The steaks should be served with the sauce on top or on the side along with the salad.

Diva Tip:

• Sirloin streaks grill beautifully, but this recipe works well with other cuts, too.