Grilled Sirloin Salad Recipe

Grilled Sirloin Salad Recipe
Grilled Sirloin Salad Recipe photo by Taste of Home
Publisher Photo

Grilled Sirloin Salad Recipe

Be the first to add a review
Publisher Photo
Recommended: 32 Super Steak Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 5 tablespoons plus 1 teaspoon olive oil, divided
  • 4 tablespoons red wine vinegar, divided
  • 1/2 pound boneless beef 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

Directions

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. Cut about six 1-in. slits in top of packet; set aside.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. 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 for 8-10 minutes or until crisp-tender, turning once.
Let steak stand for 5 minutes. Meanwhile, in a bowl, combine 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.
Originally published as Grilled Sirloin Salad in Cooking for 2 Summer 2005, p 49

Nutritional Facts

4 ounce-weight: 441 calories, 33g fat (6g saturated fat), 63mg cholesterol, 371mg sodium, 13g carbohydrate (5g sugars, 6g fiber), 24g protein.

  • 5 tablespoons plus 1 teaspoon olive oil, divided
  • 4 tablespoons red wine vinegar, divided
  • 1/2 pound boneless beef 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
  1. 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.
  2. Place onion and green pepper on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly. Cut about six 1-in. slits in top of packet; set aside.
  3. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. 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 for 8-10 minutes or until crisp-tender, turning once.
  4. Let steak stand for 5 minutes. Meanwhile, in a bowl, combine 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.
Originally published as Grilled Sirloin Salad in Cooking for 2 Summer 2005, p 49

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 forGrilled Sirloin Salad

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