ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Barbecue Sirloin and Blue Cheese Salad

Barbecue Sirloin and Blue Cheese Salad
Photo: Photo: Randy Mayor; Styling: Jan Gautro
Prep time 30 mins
Yield

4 servings (serving size: about 1 1/2 cups salad, 3 ounces steak, and 2 tablespoons cheese)

Lean sirloin steak sits atop a bed of fresh veggies for an easy weeknight main dish salad. Top with crumbles of rich blue cheese to bring out the bold flavors in the homemade vinaigrette.

Ingredients

  • 2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 pound lean sirloin steak, trimmed
  • Cooking spray
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 6 cups torn Bibb lettuce
  • 3/4 cup thinly sliced peeled cucumber
  • 1 cup red bell pepper strips
  • 1/2 cup thinly sliced shallots
  • 1/2 cup (2 ounces) crumbled blue cheese

Nutrition Information

  • calories 269
  • fat 12.4 g
  • satfat 4.9 g
  • monofat 5.4 g
  • polyfat 0.8 g
  • protein 29.5 g
  • carbohydrate 9.4 g
  • fiber 2.6 g
  • cholesterol 57 mg
  • iron 2.8 mg
  • sodium 671 mg
  • calcium 141 mg

How to Make It

  1. Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

  3. Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce, cucumber, bell pepper, and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.