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Grilled Sirloin Salad

  • 35 m
  • 35 m
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


  • 1 Preheat grill to high. Whisk soy sauce, vinegar, oil, sugar, ginger and garlic in a large bowl until the sugar dissolves.
  • 2 Rub 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.
  • 3 Turn the steak and vegetables and cook until the steak is medium-rare and
  • 4 the vegetables are slightly charred, 3 to 4 minutes more.
  • 5 Let the steak stand for 5 minutes before cutting it, against the grain,
  • 6 into very thin slices. Cut the scallions into 1-inch pieces. Slice the bell pepper into long strips.
  • 7 Toss 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019