Substitute flank steak for the sirloin if you prefer. Serve with thick slices of garlic bread and ice-cold beer.
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
How to Make It
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.
While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.
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.
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.