Barbecue Sirloin and Blue Cheese Salad

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.

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 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. 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. 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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