Grilled Sirloin with Creamy Salsa Verde

• 1/2 pound (about 5) tomatillos, husks and stems removed (see Cooking Notes, page 95)
• 1 jalapeno, stemmed
• 1/2 cup lightly packed cilantro, tender stems and leaves, plus sprigs for garnish
• 1 clove garlic
• 2 large green onions or scallions, tops and roots trimmed
• 1/4 teaspoon salt, plus more to taste
• 1 tablespoon water
• 1 avocado, pitted
• 4 sirloin steaks
• Black pepper
• 2 radishes, quartered
• Juice of 1 lime

1. Combine the tomatillos, jalapeno, cilantro, garlic, green onions, salt, water, and half of the avocado in a blender or food processor.
2. Puree until smooth.
3. Check for seasoning and adjust if necessary.
4. Preheat a grill to medium-high.
5. Season the meat generously with salt and pepper.
6. Brush the grill grates with some olive oil.
7. (If using a grill pan, place over high heat and add 2 tablespoons of olive oil.)
8. Grill the meat to your desired doneness, about 4 minutes per side for medium.
9. Remove from the heat and allow to rest for 5 minutes.
10. Slice the other half of the avocado (see Cooking Notes) and place it on a platter along with the radish wedges.
11. Sprinkle with lime juice and season with salt and pepper.
12. Garnish with sprigs of cilantro.
13. Serve the steaks accompanied by the salsa verde and the avocado and radish salad.
14. INGREDIENTS
15. Sirloin
16. Sirloin is a great grilling steak, but feel free to use your favorite cut.
17. Slicing an Avocado
18. The easiest way to slice an avocado is in its skin.
19. But first you have to slice it in half.
20. Cut the avocado in half by slicing halfway into it with a large knife and once you hit the seed in the center, move your knife along its perimeter.
21. Twist the avocado open by gently pulling on each half.
22. Remove the seed by tapping the seed with the sharp edge of your knife, causing the knife to become wedged into the seed.
23. Twist the knife a bit to dislodge the seed.
24. Discard.
25. Finally, slice the avocado by taking the tip of your knife and drawing straight lines across the avocado flesh.
26. Keep in mind, the tighter the lines, the thinner the slice.
27. Make sure the tip of the knife reaches the skin of the avocado.
28. Use a spoon to scoop out the sliced avocado.
29. TECHNIQUES
30. Indoor Grilling
31. Grill pans offer a good alternative to grilling outdoors.
32. If you do not have one, just sear the meat in a cast-iron or stainless steel pan.
33. ADVANCE PREPARATION
34. The sauce can be made up to a day in advance.
35. The avocado will not turn the sauce brown because the tomatillos are acidic enough to prevent the discoloration.

notes, cilantro, clove garlic, green onions, salt, water, avocado, black pepper, radishes, lime

Taken from www.epicurious.com/recipes/food/views/grilled-sirloin-with-creamy-salsa-verde-380198 (may not work)