Barbecue Sirloin and Blue Cheese Salad

Barbecue Sirloin and Blue Cheese Salad Recipe
Photo: Photo: Randy Mayor; Styling: Jan Gautro

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.


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

Recipe from

Cooking Light

Recipe Time

Prep: 30 Minutes

Nutritional 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


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


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.

September 2009
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