Sirloin Salad Recipes

SIRLOIN STEAK SALAD

Steps:

• Preheat grill to medium heat. Season steak with salt and pepper.
• Grill steak to desired doneness (14-18 minutes for medium rare; 18-22 minutes for medium, depending on the thickness of your steak). Turn once and cool 10 minutes before slicing for the salad.
• Thinly slice steak on the diagonal. Combine steak, tomatoes, onion, bell pepper, mushrooms, chives and parsley. Drizzle with dressing; toss to coat. Serve on the lettuce of your choice.

EASY SIRLOIN THAI SALAD

Steps:

• 1) Place beef steak on grid over medium, ash-covered coals. Grill, 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. 2) Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce. 3) Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

BEEF BRUTUS: CAESAR SALAD WITH SLICED SIRLOIN STEAK

Steps:

• Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal.
• Brush meat on both sides with Worcestershire, balsamic, and oil. Let meat rest 10 minutes. Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range). Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve. Slice meat on an angle, thinly, against the grain of the meat.
• To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks.
• To serve, pile Caesar salad greens on plate, garnish with chunks of garlic bread (rather than traditional croutons) an extra sprinkle of cheese, black pepper; a pile of thinly sliced sirloin along side.

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

EASY SIRLOIN THAI SALAD

Steps:

• Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
• Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

SIRLOIN CAESAR SALAD

Steps:

• Place steak in a shallow dish. In a bowl, combine the salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Cover and refrigerate for 1 hour, turning occasionally. , Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Place romaine and tomato on a serving platter. Slice steak diagonally; arrange over salad. Serve with toasted bread and remaining dressing mixture.

SIRLOIN SALAD WITH CILANTRO

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.