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Grilled Sirloin Salad
EatingWell Test Kitchen
“This flavorful combo uses only one bowl and the grill; cleanup couldn't be any easier. Choose the greens you like best to give the salad customized character. Serve with grilled baguette, topped with sun-dried tomato tapenade, and icy cold beer.”
1 tablespoon reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1 teaspoon toasted sesame oil
1 teaspoon brown sugar
½ teaspoon finely chopped fresh ginger
1 clove garlic, peeled and smashed
½ teaspoon coarsely ground pepper
8 ounces sirloin steak, trimmed of fat
⅛ teaspoon salt
8 scallions, white part only
½ red bell pepper, seeded
6 cups torn salad greens, such as escarole, curly endive, radicchio and/or watercress
1Preheat grill to high. Whisk soy sauce, vinegar, oil, sugar, ginger and garlic in a large bowl until the sugar dissolves.
2Rub pepper into both sides of steak. Season with salt. Place the steak, scallions and bell pepper half on the grill and cook for 4 minutes.
3Turn the steak and vegetables and cook until the steak is medium-rare and
4the vegetables are slightly charred, 3 to 4 minutes more.
5Let the steak stand for 5 minutes before cutting it, against the grain,
6into very thin slices. Cut the scallions into 1-inch pieces. Slice the bell pepper into long strips.
7Toss salad greens with the dressing. Divide between 2 plates and top with the steak and vegetables.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.