1 garlic clove, minced
1 small jalapeno, finely chopped
½ small red onion, chopped
½ cup chopped cilantro
2 tbsp. red-wine vinegar
½ tsp. salt
1 top-sirlolin steak, about 500g, at room temperature
PREHEAT barbecue to medium-high
STIR tomatoes with garlic, jalapeno, onion, cilantro, vinegar, and ½ tsp salt in a medium bowl. Lightly rub steak with vegetable oil and sprinkle both side with remaining salt. Season with pepper.
OIL grill, then barbecue steak, uncovered, for 4 to 6 min per side for medium-rare if steak is 1 in. thick. Transfer steak to a cutting board. Let stand 5 min, then slice into thin strips. Grill buns, cut-side down, until toasted, 2 min. Top buns with steak and salsa.
SERVES 4 – PER SERVING
362 calories, 32 g protein, 39 g carbs, 8 g fat, 3 g fibre, 684 mg sodium. Excellent source of iron.