Grilled Sirloin Salad

From EatingWell: July/August 1992, EatingWell Serves Two — Subscribe Now!

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.

2 servings

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

1 tablespoon reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1 teaspoon toasted sesame oil
1 teaspoon brown sugar
1/2 teaspoon finely chopped fresh ginger
1 clove garlic, peeled and smashed
1/2 teaspoon coarsely ground pepper
8 ounces sirloin steak, trimmed of fat
1/8 teaspoon salt
8 scallions, white part only
1/2 red bell pepper, seeded
6 cups torn salad greens, such as escarole, curly endive, radicchio and/or watercress

Preparation

Preheat grill to high. Whisk soy sauce, vinegar, oil, sugar, ginger and garlic in a large bowl until the sugar dissolves.
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. Turn the steak and vegetables and cook until the steak is medium-rare and the vegetables are slightly charred, 3 to 4 minutes more.
Let the steak stand for 5 minutes before cutting it, against the grain, into very thin slices. Cut the scallions into 1-inch pieces. Slice the bell pepper into long strips.
Toss salad greens with the dressing. Divide between 2 plates and top with the steak and vegetables.

Nutrition

Per serving: 246 calories; 8 g fat (2 g sat, 3 g mono); 47 mg cholesterol; 16 g carbohydrates; 30 g protein; 6 g fiber; 519 mg sodium; 1099 mg potassium.

Nutrition Bonus: Vitamin C (160% daily value), Vitamin A (120% dv), Potassium (31% dv), Iron & Zinc (30% dv).

1/2 Carbohydrate Serving

Exchanges: 3 vegetable, 3 lean meat