Grilled Sirloin Salad

http://www.eatingwell.com/recipes/grilled_sirloin_salad.html

From EatingWell:  March 1998, The Essential EatingWell Cookbook (2004)

Pepper-crusted steak, grill-charred vegetables and sesame-ginger dressing turn fresh salad greens into an exciting main course.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 1 clove garlic, minced
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons balsamic vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons brown sugar
• 1 teaspoon chopped fresh ginger
• 2 teaspoons black peppercorns, crushed
• 1 12-ounce sirloin steak, trimmed
• 1/8 teaspoon salt
• 16 scallions, white part only
• 1 red bell pepper, halved lengthwise and seeded
• 2 cups torn salad greens, such as escarole, curly endive, radicchio or watercress

Preparation

1. Preheat grill to high.
2. Combine garlic, soy sauce, vinegar, oil, brown sugar and ginger in a blender or food processor; blend until smooth. Set aside.
3. Press peppercorns into both sides of sirloin. Season with salt. Place the sirloin, scallions and bell pepper halves on the grill and cook for 4 minutes. Turn over and cook until the meat is medium-rare and the vegetables are slightly charred, about 4 minutes more.
4. Let sirloin rest for 5 minutes, then slice thinly, against the grain. Cut scallions into 1-inch pieces. Slice the pepper lengthwise into strips.
5. Toss greens with the reserved dressing in a large bowl. Arrange on a platter or 4 plates. Top with sirloin and grilled vegetables. Serve immediately.

Nutrition

Per serving : 202 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 52 mg Cholesterol; 14 g Carbohydrates; 23 g Protein; 5 g Fiber; 422 mg Sodium; 835 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 2 1/2 lean meat, 1/2 fat