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
Protein: 24g / %
Carbs: 7g / %
Fat: 12g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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
- 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.
- Place the beef and tomato sauce in a dish, making sure the beef is well covered in tomato sauce.
- Marinate the medallions for 2 to 4 hours in the refrigerator.
- Preheat a grill to medium-high.
- Remove the beef from marinade, and reserve the marinade.
- 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.
- Remove the medallions from the grill, and let rest for about 5 minutes.
- Serve the medallions with minced jalapeño sprinkled on top.