1 pound beef Top Sirloin Steaks Boneless, cut 1 inch thick
1/4 cup chopped fresh oregano leaves or 1 tablespoon dried oregano leaves
1 tablespoon freshly grated lemon peel (about 1 lemon)
1 tablespoon plus 1 teaspoon minced garlic
1 teaspoon pepper
1 medium cucumber
3 tablespoons fresh lemon juice (about 1 lemon)
1/4 teaspoon pepper
1 recipe Romesco Sauce (recipe follows)
1 cup ready-to-serve hummus
Garnishes: pita chips, crumbled feta cheese, pine nuts, olive oil, Kalamata olives, chopped fresh oregano leaves
Combine Rub ingredients in small bowl; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, using vegetable peeler, peel cucumber into thin strips. Toss cucumber, lemon juice and pepper in medium bowl; set aside. Prepare Romesco Sauce.
Romesco Sauce: Combine 3/4 cups jarred roasted red bell pepper, 1/2 cup diced tomatoes, 1/3 cup sliced or slivered almonds or pine nuts, 1/4 cup fresh cilantro leaves, 2 teaspoons minced garlic, 2 teaspoons olive oil, 2 teaspoons fresh orange juice and 1/2 teaspoon salt in food processor bowl or blender. Cover; pulse on and off until pureed.
Carve steaks into thin slices; season with salt and pepper, as desired. Place 1/4 cup hummus on each plate. Drizzle with 2 tablespoons Romesco Sauce. Top with cucumber strips and sliced beef. Garnish with pita chips, feta cheese, pine nuts, olive oil, olives and oregano, if desired.
Nutrition information per serving: 372 calories; 18 g fat (4 g saturated fat; 9 g monounsaturated fat); 70 mg cholesterol; 668 mg sodium; 19 g carbohydrate; 7.6 g fiber; 33 g protein; 8.3 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 4.6 mg iron; 33.1 mcg selenium; 6.4 mg zinc; 109.8 mg choline.