Grilled Sirloin Salad Recipe

Ingredients

• 5 tablespoons plus 1 teaspoon Crisco® Extra Virgin Olive Oil, divided
• 4 tablespoons red wine vinegar, divided
• 1/2 pound beef top sirloin steak
• 1/2 medium red onion, sliced and separated into rings
• 1/2 medium green pepper, julienned
• 4 cups torn mixed salad greens
• 1/2 cup fresh raspberries
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large resealable plastic bag, combine 2 tablespoons oil and 1 tablespoon vinegar; add the steak. Seal bag and turn to coat; refrigerate for 1 hour.
• Place onion and green pepper on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly. Cut about six 1-in. slits in top of packet; set aside.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Grill vegetable packet for 8-10 minutes or until crisp-tender, turning once.
• Let steak stand for 5 minutes. Meanwhile, in a bowl, combine the salad greens, raspberries and grilled vegetables. In a small bowl, whisk the salt, pepper and remaining oil and vinegar; pour over salad and toss to coat. Slice steak across the grain; arrange over salad. Yield: 2 servings.

Grilled Sirloin Salad published in Cooking for 2 Summer 2005, p 49