Grilled Sirloin Salad

Substitute flank steak for the sirloin if you prefer. Serve with thick slices of garlic bread and ice-cold beer.

Yield: 4 servings (serving size: 3 ounces steak and 3 cups salad)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 28%
  • Fat: 8.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1g
  • Protein: 30.4g
  • Carbohydrate: 22g
  • Fiber: 6.1g
  • Cholesterol: 76mg
  • Iron: 6.1mg
  • Sodium: 530mg
  • Calcium: 106mg

Ingredients

  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 pound lean boneless sirloin steak, trimmed
  • 8 cups spring-blend salad greens
  • 1 1/2 cups red bell pepper strips
  • 1 cup vertically sliced red onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon fresh lemon juice
  • 1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

Preparation

  1. Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.
  2. While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Sirloin Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy