November 11, 2010

Grilled Sirloin Salad

I took my three kiddos to the Phoenix Zoo today, and it was a bit crazy. There were lots of people there due to the holiday, and we ended up leaving early. I just couldn't muster the stamina to wrangle my precious little beasts babies through a crowded zoo for more than an hour. Thankfully, I planned this recipe for dinner tonight; which looks healthy, easy, and delicious. Whew! Just the kind of meal I need after the decadence of yesterday, and the craziness of today's zoo trauma adventure.

Grilled Sirloin Salad
From: The Best of Cooking Light Everyday Favorites: Over 500 of Our All-Time Greatest Recipes cookbook, 2008

1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound lean boneless sirloin steak, trimmed
8 cups spring-blend salad greens
1 1/2 cups red bell pepper strips
1 cup vertically sliced red onion
1 tablespoon chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

Nutritional Information:
Yield: 4 Servings, (serving size: 3 ounces steak and 3 cups salad)
Calories:278 (28% from fat)
Fat:8.7g (sat 2.7g,mono 3.7g,poly 1g)

Robyn Webb, Cooking Light, JUNE 2003

The Result:
This was really good. The steak ended up being perfectly cooked and the salad was very yummy and lightly dressed...exactly as it should have been. I love a really well-balanced meal, and this one hit all the right notes.

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