Delicious salad. I added some fig jam and sea salt to the vinaigrette as I found it a little one dimensional. The result was absolutely perfect with the blue cheese and steak.
Barbecue Sirloin and Blue Cheese Salad
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.
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- Calories: 269
- Fat: 12.4g
- Saturated fat: 4.9g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 0.8g
- Protein: 29.5g
- Carbohydrate: 9.4g
- Fiber: 2.6g
- Cholesterol: 57mg
- Iron: 2.8mg
- Sodium: 671mg
- Calcium: 141mg
- 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.
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