Printer icon

Beef Sirloin Grilled In Spicy Tomato Sauce

Beef Sirloin Grilled In Spicy Tomato Sauce

The spicy tomato sauce in this recipe really steals the show – the chili powder and hot sauce will make your mouth tingle, and the lime juice gives it a little bit of tangy kick to finish off. If you’re really into the heat, you can also add some fresh jalapeño pepper slices on top of the meat as a garnish.

The coconut aminos are basically a Paleo substitute for soy sauce (but without the gluten and soy in actual soy sauce). You can buy them at health-food stores or online. And actually, they’re increasingly available in typical grocery stores, so you might be able to find them right next to the soy sauce.

For a vegetable side, the obvious choice is something grilled, but a crisp leafy salad would also be a very tasty choice. Or have both!

Beef Sirloin Grilled In Spicy Tomato Sauce Recipe

Servings SERVES: 4Preparation time PREP: 20 min. + 2 h.Cooking time COOK: 15 min.

Add to Meal Plan  

Ingredients

  • 4 beef sirloin medallions;
  • 1 cup crushed Roma tomatoes;
  • 2 tsp. chili powder;
  • 2 tsp. onion powder;
  • 2 tbsp. coconut aminos;
  • 2 tbsp. fresh lime juice;
  • 1 tbsp. hot pepper sauce;
  • 1 jalapeño pepper, seeded and minced; (optional)
  • Sea salt and freshly ground black pepper;
Beef Sirloin preparation

Preparation

  1. In a bowl, combine the tomatoes, hot pepper sauce, lime juice, coconut aminos, onion powder, chili powder, and season with salt and pepper to taste.
  2. Place the beef and tomato sauce in a dish, making sure the beef is well covered in tomato sauce.
  3. Marinate the medallions for 2 to 4 hours in the refrigerator.
  4. Preheat a grill to medium-high.
  5. Remove the beef from marinade, and reserve the marinade.
  6. Place the beef medallions on the grill, and cook for 4 to 5 minutes on each side, basting every minute or so with the remaining marinade.
  7. Remove the medallions from the grill, and let rest for about 5 minutes.
  8. Serve the medallions with minced jalapeño sprinkled on top.