Easy Sirloin Caesar Salad Recipe

Easy Sirloin Caesar Salad Recipe
Easy Sirloin Caesar Salad Recipe photo by Taste of Home
Publisher Photo

Easy Sirloin Caesar Salad Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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. Yield: 6 servings.
Originally published as Sirloin Caesar Salad in The Taste of Home Cookbook 2006, p225

Nutritional Facts

2 cups: 424 calories, 18g fat (5g saturated fat), 57mg cholesterol, 836mg sodium, 39g carbohydrate (2g sugars, 4g fiber), 25g protein.

  • 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
  1. 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.
  2. 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.
  3. 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 thermometer should read 145°; medium, 160°; well-done, 170°).
  4. Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing. Yield: 6 servings.
Originally published as Sirloin Caesar Salad in The Taste of Home Cookbook 2006, p225

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEasy Sirloin Caesar Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review