Grilled Sirloin Salad

July/August 1992, EatingWell Serves Two

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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.

Grilled Sirloin Salad


  • 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


  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. Turn the steak and vegetables and cook until the steak is medium-rare and the vegetables are slightly charred, 3 to 4 minutes more.
  3. 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.
  4. Toss salad greens with the dressing. Divide between 2 plates and top with the steak and vegetables.


Per serving: 246 calories; 8 g fat (2 g sat, 3 g mono); 47 mg cholesterol; 16 g carbohydrates; 2 g added sugars; 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).

Carbohydrate Servings: 1/2

Exchanges: 3 vegetable, 3 lean meat

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