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
1. In a zip-close bag, combine the sirloin tips, lime juice, salt, Worcestershire sauce, olive oil, black pepper and garlic cloves. Shake to coat. Refrigerate for 2 hours.
2. Combine all the salsa ingredients. Stir well; refrigerate until 30 minutes before serving. Let warm to room temperature.
3. When ready to cook the steak, heat a grill to high. Drain the meat, discard the marinade. Use paper towels to pat the meat dry. Sear on the grill, 4 minutes per side for medium-rare. Serve with the salsa.
Per serving: 390 calories; 23 grams fat; 110 milligrams cholesterol; 16 grams carbohydrate; 33 grams protein; 4 grams fiber; 790 milligrams sodium.