Sirloin Caesar Salad Recipe

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Sirloin Caesar Salad Recipe photo by Taste of Home

Sirloin Caesar Salad Recipe

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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.

Recommended: 24 Game-Changing Grilling Recipes For Two

MAKES:

6 servings

TOTAL TIME:

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

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

6 servings

TOTAL TIME:

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

Ingredients

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

Directions

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 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.

Originally published as Sirloin Caesar Salad in Quick Cooking July/August 1998, p19

Nutritional Facts

2 cups: 282 calories, 13g fat (3g saturated fat), 39mg cholesterol, 574mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 21g protein.

Ingredients
Directions

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 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.