Petite sirloin filets are healthfully lean, and they're also surprisingly full-flavored and meltingly tender--making them an ideal choice for this easy steak salad.
12 ounces petite sirloin filets
8 1/2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
2 teaspoons white wine vinegar
1 teaspoon honey
3 cups torn Boston lettuce leaves (about 1 head)
1 (12-ounce) radicchio head, cut into 1-inch pieces
2 nectarines, each cut into 8 wedges
2.5 ounces crumbled blue cheese (about 1/2 cup)
How to Make It
Preheat a grill or grill pan over medium-high heat.
Coat the steak with 1 teaspoon oil. Sprinkle with 1/8 teaspoon salt. Add steak to grill rack or pan coated with cooking spray; grill steak 3 minutes on each side or until desired degree of doneness. Remove from heat; let stand 8 minutes. Cut steak diagonally across the grain into thin slices; sprinkle with 1/8 teaspoon salt.
While steak rests, combine vinegar, honey, remaining 1/4 teaspoon salt, and remaining 2 1/2 tablespoons oil in a large bowl, stirring with a whisk. Add lettuce and radicchio; toss to coat. Add nectarines; sprinkle with cheese. Serve steak over salad.
Just loved this salad. The various flavors made it so satisfying I ate less than usual. Very fresh easy and enjoyable. We made a few substitutions for what we had on hand; peaches, red wine vinegar, and Gorgonzola cheese. This recipe is a keeper while summer fruit is so fresh.
I happened to have some leftover Whiskey marinated Tenderloin (CL recipe) and since I had all the other ingredients on hand, I thought I would try this recipe. The whole family loved it! Such a simple recipe with little work for a great dish! I was wary of the nectarine (I had white peaches) but they combined so well with the other ingredients. The vinaigrette was very light and let the other flavors carry the dish. I will definitely make this again!
We loved this salad. I had leftover flank steak from the fabulous CL Bourbon and Brown Sugar Flank Steak, which I sliced thin and reheated for thirty seconds in a teaspon of sizzling butter. I used 1/2 the nectarines listed, which gave room for some quartered fresh figs and strawberries. The dressing is great, too. Since I wasn't sure salad for supper would be enough for my husband, I made a simple potato chowder as a first course. The whole meal was so delicious!
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