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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," comments Carol Sinclair of St. Elmon, Illinois.
6 Servings
Prep: 5 min. + marinating Grill: 10 min.
Ingredients
1 boneless top sirloin steak (1 pound)
1 cup creamy Caesar salad dressing
1/4 cup Dijon mustard
1/4 cup lemon juice
6 slices French bread (1 inch thick)
12 cups torn romaine
1 medium tomato, chopped
Directions
Place steak in a large resealable plastic bag. In a bowl, combine the
salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour
remaining dressing mixture over the steak. Seal bag and refrigerate
for 1 hour, turning occasionally.
Brush both sides of bread with 1/4 cup of the reserved dressing
mixture. 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
diagonally; arrange over salad. Serve with toasted bread and
remaining dressing mixture. Yield: 6 servings.
© Taste of Home 2009
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Sirloin Caesar Salad
(continued)
Nutrition Facts:
One serving (prepared with fat-free dressing) equals 214 calories, 586 mg sodium, 50 mg cholesterol, 18 gm carbohydrate, 22 gm protein, 6 gm fat.
Diabetic Exchanges:
2 lean meat, 1 starch, 1 vegetable.
© Taste of Home 2009