2 pounds sirloin tips
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 teaspoon ground black pepper
2 cloves garlic, smashed
For the salsa:
1 yellow bell pepper, cored and diced
3 tomatillos, diced
1 avocado, pitted and diced
1 mango, pitted and diced
1 large tomato, seeded and diced
1/2 small red onion, diced
1 chipotle in adobo sauce, minced
1/2 to 1 tablespoon adobo sauce (depending on desired heat)
1 garlic clove, minced
3 tablespoons lime juice
1/4 cup chopped cilantro
Salt and ground black pepper
To make the marinade: In a large zip-top plastic bag, combine the sirloin tips, lime juice, salt, Worcestershire sauce, olive oil, black pepper and garlic cloves. Shake to coat the meat. Refrigerate for 2 hours.
To make the salsa: In a large bowl combine the bell pepper, tomatillos, avocado, mango, tomato, red onion, chipotle, adobo sauce, garlic, lime juice and cilantro. Stir well, then season with salt and black pepper to taste. Refrigerate until 30 minutes before serving. Let warm to room temperature before serving.
When ready to cook the steak, heat a grill to high.
Drain the meat and discard the marinade. Use paper towels to pat the meat dry. Sear on the grill, about 4 minutes per side for medium-rare. Serve with the confetti salsa.
Per serving: 390 calories (percent of calories from fat, 51), 16 grams carbohydrates, 33 grams protein, 4 grams fiber, 23 grams fat (6 grams saturated), 110 milligrams cholesterol, 790 milligrams sodium.