Rating: 4 stars
20 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light September 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: about 1 1/2 cups salad, 3 ounces steak, and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

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  • 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.

  • 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.

Nutrition Facts

269 calories; fat 12.4g; saturated fat 4.9g; mono fat 5.4g; poly fat 0.8g; protein 29.5g; carbohydrates 9.4g; fiber 2.6g; cholesterol 57mg; iron 2.8mg; sodium 671mg; calcium 141mg.
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