Jerk Sirloin Steak with Pineapple-Pepper Salad

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Cook time

16 minutes

Calories

354 kcal

Ingredients

In small bowl, stir 2 tablespoons lime juice, oil and jerk seasoning. Place steak in large zip-top plastic bag; pour lime juice mixture into bag. Seal bag, pressing out excess air; refrigerate at least 4 hours or up to overnight.
Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, toss bell pepper, onion, pineapple, black pepper, habañero and remaining 1 tablespoon lime juice until combined. Makes about 3 cups.
Place steak on hot grill rack; cover and cook 8 minutes or until outside is browned, turning once. Reduce heat to medium; cook 8 minutes or until internal temperature reaches 135° for medium-rare. Transfer steak to cutting board; loosely cover with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
To serve, thinly slice steak across the grain; serve with Pineapple-Pepper Salad garnished with cilantro, if desired.