Grilled Sirloin Salad Recipes

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GRILLED SIRLOIN SALAD WITH SESAME-GINGER DRESSING



Grilled Sirloin Salad with Sesame-Ginger Dressing image

Pepper-crusted steak, grill-charred vegetables, and sesame-ginger dressing turn fresh salad greens into an exciting main course.

Provided by Ashley Delilah Lane

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 13

2 tablespoons reduced-sodium soy sauce
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
2 teaspoons toasted sesame oil
1 clove garlic, minced
1 teaspoon chopped fresh ginger
2 teaspoons black peppercorns, crushed
1 (12 ounce) sirloin steak, trimmed
⅛ teaspoon salt
16 scallions, white part only
1 red bell pepper, halved lengthwise and seeded
1 cup curly endive (frisee)
1 cup chopped radicchio

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
  • Press peppercorns into both sides of steak and season with salt.
  • Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
  • Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.

Nutrition Facts : Calories 184.3 calories, Carbohydrate 12.3 g, Cholesterol 36.7 mg, Fat 7.7 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 389.1 mg, Sugar 6.2 g

GRILLED SIRLOIN STEAK



Grilled Sirloin Steak image

Once you taste this delectable steak - a cookout favorite for my family - you'll think of it time and time again. The marinade gives it savory seasoning, plus it tenderizes the meat. -Diann Mallehan, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 8

1 cup soy sauce
1/3 cup red wine vinegar
1/4 cup olive oil
4 garlic cloves, chopped
1 tablespoon pepper
1 tablespoon ground ginger
1 tablespoon honey
1 beef top sirloin steak (about 3 pounds and 2 inches thick)

Steps:

  • In a shallow dish, combine the first seven ingredients; add beef and turn to coat. Cover and refrigerate for at least 3 hours or overnight., Drain and discard the marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium heat or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 263 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 960mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 38g protein.

SOBA NOODLE SALAD WITH GRILLED SIRLOIN



Soba Noodle Salad with Grilled Sirloin image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon spicy honey
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
8 ounces soba noodles
1 1-pound boneless sirloin steak (about 1/2 inch thick)
Freshly ground pepper
2 small red onions, sliced into 1/2-inch-thick rings
2 small yellow summer squash, halved lengthwise
4 radishes, thinly sliced
1 cup fresh basil and/or cilantro, chopped

Steps:

  • Preheat a grill to medium high. Bring a large pot of salted water to a boil. Whisk the rice vinegar, soy sauce, honey and sesame oil in a large bowl. Whisk in the vegetable oil. Spoon 2 tablespoons of the dressing into a small bowl.
  • Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under cold water; set aside. Season the steak with salt and pepper and brush all over with the reserved 2 tablespoons dressing. Season the red onions and squash with 1/4 teaspoon salt and a few grinds of pepper.
  • Grill the steak until medium rare, 3 to 5 minutes per side; let rest 10 minutes. Grill the red onions and squash, turning as needed, until charred and tender, about 6 minutes. Thinly slice the steak against the grain and season lightly with salt. Chop the onions and slice the squash.
  • Add the noodles, onions, squash, radishes and herbs to the bowl with the dressing; drizzle with any accumulated juices from the steak and toss. Divide among bowls. Top with the steak.

Nutrition Facts : Calories 510, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 1080 milligrams, Carbohydrate 52 grams, Fiber 5 grams, Protein 35 grams, Sugar 10 grams

GRILLED SIRLOIN CAESAR SALAD



Grilled Sirloin Caesar Salad image

You can also use 2 pounds grilled chicken, boneless and skinless, in place of the sirloin. From Woman's World.

Provided by CookingONTheSide

Categories     Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb small red potato, halved
1 lemon
3/4 cup bottled caesar-style vinaigrette dressing
1 teaspoon McCormick's Montreal Brand steak seasoning
2 lbs sirloin steaks, 1-inch thick
2 red bell peppers or 2 green bell peppers, cut into 1/2 inch thick rings
1 medium red onion, cut into 1/2-inch thick rings
8 cups romaine lettuce leaves, torn
parmesan cheese, shavings (optional)

Steps:

  • Prepare grill for direct-heat cooking.
  • In pot, combine potatoes with enough salted water to cover.
  • Over high heat, bring to boil.
  • Cook until tender, 10-12 minutes, drain.
  • Grate 3/4 t zest and squeeze 1 1/2 t juice from lemon; combine with dressing and seasoning.
  • Brush 2 T mixture over steak.
  • Grill 6-8 minutes per side for medium-rare.
  • Let stand 10 minutes, slice.
  • Toss peppers and onion with 1 T lemon mixture; grill until just softened, about 5 minutes, turning once; cool 5 minutes.
  • Toss lettuce, steak, potatoes, pepper and onion with remaining lemon mixture.
  • If desired, garnish with cheese.

Nutrition Facts : Calories 542.6, Fat 38, SaturatedFat 12.3, Cholesterol 111.1, Sodium 88.2, Carbohydrate 16.7, Fiber 3.7, Sugar 3.4, Protein 34.2

GRILLED SIRLOIN TRI-TIP



Grilled Sirloin Tri-Tip image

Tri-tip is an irregularly shaped cut near the sirloin, that is flavorful and less expensive than a sirloin steak. I like to serve it sliced, with a simple baked potato, tossed salad, and a crusty baguette.

Provided by Bibi

Categories     Sirloin Steak

Time 8h35m

Yield 4

Number Of Ingredients 7

½ cup good quality balsamic vinaigrette dressing
1 tablespoon Worcestershire Sauce
1 teaspoon Dijon mustard
½ medium lime, juiced
½ teaspoon freshly ground black pepper
oil for the grill
1 ½ pounds sirloin tri tip

Steps:

  • Combine balsamic vinaigrette, Worcestershire sauce, Dijon mustard, lime juice, and pepper in a gallon-size resealable plastic bag. Press out most of the air, seal the bag, and gently squeeze the ingredients to mix together.
  • When marinade is well mixed, add tri-tip, making sure all sides are coated with the marinade. Squeeze out as much air as possible, seal the bag, and allow to marinate in the refrigerator for at least 8 hours, turning occasionally.
  • Preheat an outdoor gas grill to 400 degrees F (200 degrees C), according to manufacturer's recommendations, making sure grill grates are clean. Saturate a paper towel with cooking oil, and use tongs to rub oil on the grate.
  • Place tri-tip on oiled grate, close the lid, and grill for 3 minutes. Using tongs or a meat fork, rotate meat a quarter-turn, close the lid, and grill for another 3 minutes. Flip the meat and repeat.
  • Leaving one burner on, turn off the burner on one side of the grill and move the tri-tip to the unheated side. Close the lid and continue cooking for 5 or 6 minutes, depending on the thickness of the meat.
  • Test the interior temperature with an instant-read thermometer, inserted into the thickest part of the meat. Continue cooking until the meat reaches the desired degree of doneness, see note on the bottom.
  • Remove the meat from the grill to a cutting board and tent with foil. Allow to rest for about 10 minutes. This is an important step in the process because residual heat will allow the meat to continue cooking.
  • Cut into thin slices across the grain of the meat and serve.

Nutrition Facts : Calories 466.9 calories, Carbohydrate 5.1 g, Cholesterol 114 mg, Fat 34.6 g, Fiber 0.3 g, Protein 32.7 g, SaturatedFat 11.2 g, Sodium 513.3 mg

GRILLED SIRLOIN SALAD



Grilled Sirloin Salad image

This recipe is from eatingwell.com. Pepper-crusted steak, grill-charred vegetables and sesame-ginger dressing turn fresh salad greens into an exciting main course.

Provided by CyndiCB

Categories     Steak

Time 35m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 12

1 garlic clove, minced
2 tablespoons reduced sodium soy sauce
2 tablespoons balsamic vinegar
2 teaspoons toasted sesame oil
2 teaspoons brown sugar
1 teaspoon ginger, chopped
2 teaspoons black peppercorns, crushed
12 ounces sirloin steaks, trimmed
1/8 teaspoon salt
16 scallions, white part only
1 red bell pepper, halved lengthwise and seeded
2 cups mixed greens (escarole, curly endive, radicchio or watercress)

Steps:

  • 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 Facts : Calories 245.8, Fat 13.4, SaturatedFat 4.8, Cholesterol 63.9, Sodium 397.4, Carbohydrate 12, Fiber 2.7, Sugar 6.2, Protein 19.4

SIRLOIN SALAD WITH CILANTRO



Sirloin Salad with Cilantro image

Tart citrus, hot jalapeno, and assertive cilantro wake up grilled sirloin steak.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 10

1 cup fresh cilantro leaves
1/3 cup champagne vinegar
1 teaspoon extra-virgin olive oil
1/4 cup fresh orange juice
1 tablespoon finely grated orange zest
1 jalapeno, seeded and chopped
1/2 teaspoon coarse salt
1 pound sirloin steak (about 1 1/2 inches thick)
1 small red onion, halved and sliced into wedges
Fresh flat-leaf parsley, for garnish

Steps:

  • Process 1/2 cup cilantro, vinegar, oil, orange juice and zest, jalapeno, and salt in a food processor until coarsely chopped.
  • Rub half of the marinade over steak, and refrigerate for 1 hour.
  • Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Grill steak, flipping halfway through, until a meat thermometer registers 125 for medium-rare, about 12 minutes. Meanwhile, grill onion, flipping once, until it begins to soften, 3 to 5 minutes.
  • Let steak rest for 10 minutes before thinly slicing. Serve with onion and remaining 1/2 cup cilantro and marinade, and garnish with parsley.

Nutrition Facts : Calories 186 g, Cholesterol 53 g, Fiber 1 g, Protein 25 g, SaturatedFat 2 g, Sodium 207 g

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