Grilled Sirloin Salad

Grilled Sirloin Salad

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From: EatingWell Magazine, March 1998

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • ⅛ 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


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  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 204 calories; 6 g fat(2 g sat); 5 g fiber; 15 g carbohydrates; 23 g protein; 156 mcg folate; 52 mg cholesterol; 6 g sugars; 2 g added sugars; 5,408 IU vitamin A; 105 mg vitamin C; 115 mg calcium; 3 mg iron; 420 mg sodium; 869 mg potassium
  • Nutrition Bonus: Vitamin C (175% daily value), Vitamin A (108% dv), Folate (39% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2½ lean meat, ½ fat

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