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.
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
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
How to Make It
Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.
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.
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.
This was refreshing on a hot, summer evening. I grilled the steak on our Traeger BBQ and didn't have to heat up the house at all. Delicious, quick, and easy. A few cherry tomatoes would have been a nice addition. Will add those next time.
Sooo good! The rub on the steak and the blue cheese really gave this salad a lot of flavor. This was easy to pull together, healthy, and felt like a filling meal since it included the steak. I will definitely be making this again!
This was delicious. Hands down one of my favorite salads. I roasted red, yellow and orange peppers and used a combination of that. I also added 2 tsp of real maple syrup to the dressing to cut some of th acidity of the mustard and added a little bit of chopped chives to the dressing because I had them on hand. DELICIOUS. I really like the idea of some portobello mushrooms instead of the cucumber (or in addition).