Grilled Sirloin Salad Recipe

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

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"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
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 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

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.; 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 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 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 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
  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.; set aside.
  3. 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 thermometer should read 145°; medium, 160°; well-done, 170°).
  4. Grill vegetable packet, covered, for 8-10 minutes or until crisp-tender. Open foil carefully to allow steam to escape.
  5. Let steak stand for 5 minutes. Meanwhile, in a large 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

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