Yield
4 servings (serving size: 3 ounces steak and 3 cups salad)

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

How to Make It

Step 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.

Step 2

While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Ratings & Reviews

shamay's Review

Michelle
April 17, 2011
Delicious and easy, prepared in under 30 min. I used flank steak, a purchased rub and pan grilled it. The salad was vinegary with a nice contrast to the sweet meat. I doubled the viniagrette and it was just enough. I will make this again.

ChefLeesher's Review

ChefLeesher
April 19, 2012
This is so so simple and versitle. The rub makes alot, I will cut in half next time. I prefer to make the rub without the salt and then salt the meat seperate from the rub so I can eye ball the salt to meat ratio. I doubled the dressing and used romaine, green onions, and 1 large ear of fresh corn as substitutes in the salad. Next time I am going to try basil for the parsley and use balsamic instead of the red wine vinegar. This is a fantastic meal with garlic bread.

Belladonna714's Review

shamay
December 26, 2009
This is a very good salad! I used lambs lettuce for greens, and left out parsely since I didn't have any on hand. I would make this again.