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Sirloin Caesar Salad

 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 ServingsPrep: 5 min. + marinating Grill: 10 min.


  • 1 beef 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


  • 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.

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Sirloin Caesar Salad (continued)

Nutritional Facts: 2 cups equals 282 calories, 13 g fat (3 g saturated fat), 39 mg cholesterol, 574 mg sodium, 19 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.