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Easy Sirloin Caesar Salad

 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.


  • 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


  • 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.
Nutritional 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.