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

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.

Katie Barreira
Recipe by Cooking Light June 2015

Gallery

Hector Sanchez; Styling: Claire Spollen

Recipe Summary

hands-on:
24 mins
total:
24 mins
Yield:
Serves 4 (serving size: about 1 1/2 cups salad and 3 ounces steak)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill or grill pan over medium-high heat.

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  • 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.

Nutrition Facts

310 calories; fat 18.8g; saturated fat 5.9g; mono fat 10.7g; poly fat 1.3g; protein 25g; carbohydrates 12g; fiber 2g; cholesterol 64mg; iron 3mg; sodium 534mg; calcium 122mg.
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