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Grilled Sirloin Salad

 Grilled Sirloin Salad
"I love to put together healty dishes from a variety of foods," Nicole Bresee writes from Westport, Ontario. "My husband, Steve, especially likes salad, and I like steak, so this recipe really suits us.—Nicole Bresee, Westport, Ontario
2 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 5 tablespoons plus 1 teaspoon 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


  • 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.; set aside.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. 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, covered, for 8-10 minutes or until
  • crisp-tender. Open foil carefully to allow steam to escape.
  • Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine

2 of 2

Grilled Sirloin Salad (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 441 calories, 33 g fat (6 g saturated fat), 63 mg cholesterol, 371 mg sodium, 13 g carbohydrate, 6 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.