Grilled Sirloin Salad

Photo: Chicagobsw

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.
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