Garlic & Herb Steak Salad
The key to this protein-packed salad is coating lean Top Sirloin with a seasoned herb blend before grilling. Serve steak slices over spinach with grilled onions, tomatoes and eggs.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 11
Ingredients
Dressing:
Preparation
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Step 1
Combine Dressing ingredients in small bowl. Reserve 1/4 cup dressing for salad. Brush remaining dressing on onion slices.
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Step 2
Press 1 tablespoon seasoning blend evenly onto beef Top Sirloin Steak Boneless. Place steak in center of grid over medium, ash-covered coals; arrange onion slices around steak. Grill steak, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onion 10 to 12 minutes (gas grill times remain the same) or until tender, turning occasionally.
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Step 3
Carve beef into slices. Divide spinach evenly among four plates. Top with steak slices, tomatoes, onions and eggs. Drizzle evenly with reserved 1/4 cup dressing.
Cooking Tip: To hard-boil eggs, place eggs in pan and fill with enough water to cover eggs by one inch. Heat just to boiling; cover pan and let eggs stand for 15 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
Nutrition Information
302 Calories
4g SAT FAT
31g PROTEIN
3.4 mg IRON
5.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 302 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 8 g Monounsaturated Fat;) 163 mg Cholesterol; 180 mg Sodium; 10 g Total Carbohydrate; 2.4 g Dietary Fiber; 31 g Protein; 3.4 mg Iron; 11 mg NE Niacin; 0.6 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.2 mg Zinc; 38.3 mcg Selenium; 157.1 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
The Essential Ingredients
- Top Sirloin Steak: A versatile, lean cut that delivers big flavor and tenderness. It’s great for grilling, roasting, and pan searing. It comes from the upper portion of the sirloin, so it’s a great balance of leanness and flavor.
- Baby Spinach: Picked just at the point of ripeness, baby spinach has small tender leaves with a slightly sweet flavor. Commonly used in salads, smoothies, and sauteing.
- Garlic and Herb No-Salt Seasoning: A flavorful blend of dried garlic with herbs and spices. A great way to add flavor and herbs to dishes without additional sodium.
- Fresh Tomatoes: A bright, juicy flavorful pop to your dish. This fruit (yes, it’s a fruit) is used in a variety of dishes and adds a slightly sweet and acidic taste.
- Egg: This well-known ingredient is high in protein, vitamins and minerals. It’s common in recipes like meatloaf, as it helps to bind ingredients together so it doesn’t fall apart while cooking.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Is top sirloin steak tender or chewy?
Top sirloin steak sits high and close to the tenderloin, and is naturally tender. It’s a lean cut that needs proper preparation so it’s not tough or chewy.
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You don't! If you don’t have a grill use a stovetop grill pan or cast-iron skillet to sear 3 to 5 minutes on each side.
You don’t! If you don’t have a grill use a stovetop grill pan or cast-iron skillet to sear 3 to 5 minutes on each side.
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Can I serve this salad hot or cold?
Either is acceptable. This salad is designed to be served with hot, grilled steak, but can be eaten cold (as leftovers) the next day.
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Can I make the dressing ahead of time?
Absolutely! Make the dressing up to two days in advance to save time. Be sure to shake before serving as it may separate.
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