Grilled Sirloin Salad

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.

Makes: 4 servings

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

Preheat grill to high.
Combine garlic, soy sauce, vinegar, oil, brown sugar and ginger in a blender or food processor; blend until smooth. Set aside.
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.
Let sirloin rest for 5 minutes, then slice thinly, against the grain. Cut scallions into 1-inch pieces. Slice the pepper lengthwise into strips.
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; 2 g added sugars; 23 g protein; 5 g fiber; 422 mg sodium; 835 mg potassium.

Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (120% dv), Potassium (40% dv), Folate (39% dv), Zinc (27% dv), Iron (20% dv), Fiber (18% dv).

Carbohydrate Servings: 1/2

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

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