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Easy Sirloin Caesar Salad

A tangy sauce that combines bottled salad dressing, lemon juice and Dijon mustard flavors this filling main-dish salad. You save on cleanup time because both the steak and bread are cooked on the grill.

6 ServingsPrep: 5 min. + marinating Grill: 15 min.

Ingredients

1 cup creamy Caesar salad dressing
1/4 cup Dijon mustard
1/4 cup lemon juice
1 beef top sirloin steak (3/4 inch thick and 1 pound)
6 slices French bread (1 inch thick)
12 cups torn romaine
1 medium tomato, chopped

Directions

In a small bowl, whisk the salad dressing, mustard and lemon juice;
set aside 3/4 cup. Pour 3/4 cup dressing mixture in a large
resealable plastic bag; add steak. Seal bag and turn to coat;
refrigerate for 1 hour, turning occasionally. Cover and refrigerate
remaining dressing mixture.
Brush both sides of bread with 1/4 cup of the reserved dressing
mixture. Using long-handled tongs, moisten a paper towel with
cooking oil and lightly coat the grill rack. Grill bread, uncovered,
over medium heat for 1-2 minutes on each side or until lightly
toasted. Wrap in foil and set aside.
Drain and discard marinade. Grill steak, covered, over medium heat
for 5-8 minutes on each side or until meat reaches desired doneness
(for medium-rare, a meat thermometer should read 145°; medium,
160°; well-done, 170°).
Place romaine and tomato on a serving platter. Slice steak

2 of 2

Easy Sirloin Caesar Salad (continued)

Directions (continued)

diagonally; arrange over salad. Serve with toasted bread and
remaining dressing. Yield: 6 servings.

Nutrition Facts: 1 serving equals 424 calories, 18 g fat (5 g saturated fat), 57 mg cholesterol, 836 mg sodium, 39 g carbohydrate, 4 g fiber, 25 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.