Grilled Sirloin and Creamed Greens with Spicy Corn Salsa
Serves: 4
In 30 minutes, have a meal that satisfies every member of the family ... without calling for take-out!
  • Sirloin Center Tip Steak (2-3 lbs)
  • 1 cup Frozen or Fresh Cut Corn
  • H-E-B Tomatillo Salsa (3-5 tb, to taste)
  • 1 16-oz package of Chopped Collard Greens (1 16-oz package)
  • 3 tb Unsalted Butter
  • ¾ cup finely chopped shallots (roughly 2-3 shallots)
  • ¾ cup Half-n-Half
  • ½ teaspoon Salt
  • ¼ teaspoon Cracked Black Pepper
  • 1 cup water
  • spray for grill/broiler pan
  1. Place a 12-14 inch skillet, filled with 1 cup of water, over high heat. Bring to a boil.
  2. In a small bowl, mix the cut corn with the H-E-B Tomatillo Salsa. Set aside.
  3. Wash, drain and pat-dry the chopped collard greens. Once the skillet of water is boiling, add them to the water and immediately cover with a lid. They will mound up but the lid will hold them down so they can wilt. Allow them to cook until they have wilted (dark green and reduced in size). Once they have reached the wilted stage, drain them in a colander and then place the greens on a paper towel.
  4. Return the skillet to the stove-top, place the pan over medium heat. Add the unsalted butter. Once it has melted, add the shallots and cook until softened. (about 3-4 minutes)
  5. Lower the heat slightly and add the half-n-half, ½ teaspoon salt and ¼ teaspoon of cracked black pepper, stirring to combine. Allow to simmer 10-15 minutes, until reduced by about half, stirring occasionally.
  6. While the liquid is reducing, prepare the steak by seasoning each side with salt and pepper. Spray your heated grill (or, if cooking indoors, grill pan or broiler pan) with cooking spray. Place the steak on the grill or grill pan or place it under the broiler, cooking each side 4-6 minutes or until desired temperature/color is achieved. Remove and let rest, covered with foil.
  7. When the half-n-half has reduced, add the cooked collard greens to the pan and stir to combine. Allow to simmer together another minute and then remove from heat.
To Plate:
  1. Slice the steak, cutting against the grain.
  2. Place a portion of the creamed greens on a clean plate. Top with 4-6 slices of grilled steak and then garnish with 2-3 tablespoons of corn salsa. Serve immediately.
Recipe by Following In My Shoes at