Texas-Grilled Sirloin With Fresh Tomato Salsa

• Hickory chips
• 1 pound lean boneless top sirloin steak
• 1/4 cup fresh lime juice
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon cayenne pepper
• 1 teaspoon pepper
• 1 teaspoon sugar
• 1 large clove garlic, crushed
• Vegetable cooking spray
• Fresh Tomato Salsa
• Fresh rosemary sprigs (optional)
• Lime slices (optional)

1. Soak hickory chips in water at least 30 minutes.
2. Trim fat from steak. Combine steak and next 7 ingredients in a large heavy-duty, zip-top plastic bag; seal bag, and shake well. Marinate in refrigerator at least 8 hours, turning steak occasionally.
3. Remove steak from marinade; discard marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place steak on rack; grill, covered, 5 to 6 minutes on each side or to desired degree of doneness. Let steak stand 5 minutes. Cut diagonally across grain into thin slices; arrange on individualserving plates. Serve with Fresh Tomato Salsa. If desired, garnish with fresh rosemary sprigs and lime slices.

hickory chips, lean, lime juice, fresh oregano, rosemary, cayenne pepper, pepper, sugar, clove garlic, vegetable cooking spray, tomato salsa, rosemary

Taken from www.myrecipes.com/recipe/texas-grilled-sirloin-with-fresh-tomato-salsa (may not work)