Sirloin Steak and Tomato Salad
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Total Recipe Time: 30 to 35 minutes
Makes 4 servings
1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
2 medium onions, cut into 1/2-inch thick slices
1/3 cup plus 1 tablespoon reduced-fat or regular balsamic vinaigrette, divided
1/2 to 1 teaspoon chipotle chile powder
12 cups mixed salad greens
4 medium tomatoes, cut into wedges
Salt and pepper
|1.||Brush onion slices with 1 tablespoon vinaigrette; set aside. Press chile powder onto beef steak. Place steak in center of grid over medium, ash-covered coals; arrange onions around steak. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 13 to 15 minutes or until tender, turning occasionally.
|2.||Separate onion slices into rings. Carve steak into slices. Season beef and onions with salt and pepper, as desired.
|3.||Toss salad greens with remaining 1/3 cup vinaigrette and divide among 4 salad plates. Top with tomatoes, onions and beef.
Nutrition information per serving: 246 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 411 mg sodium; 22 g carbohydrate; 6.5 g fiber; 30 g protein; 8.2 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 3.6 mg iron; 30.7 mcg selenium; 5.2 mg zinc; 110.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.