Grilled Sirloin Salad

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

Time: 25 minutes

Ingredients

• 1 clove garlic, minced

• 2 tablespoons reduced-sodium soy sauce

• 2 tablespoons balsamic vinegar

• 2 teaspoons toasted sesame oil

• 2 teaspoons brown sugar

• 1 teaspoon chopped fresh ginger

• 2 teaspoons black peppercorns, crushed

• 1 12-ounce sirloin steak, trimmed

• 1/8 teaspoon salt

• 16 scallions, white part only

• 1 red bell pepper, halved lengthwise and seeded

• 2 cups torn salad greens, such as escarole, curly endive, radicchio or watercress

Directions

1. Preheat grill to high.

2. Combine garlic, soy sauce, vinegar, oil, brown sugar and ginger in a blender or food processor; blend until smooth. Set aside.

3. 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.

4. Let sirloin rest for 5 minutes, then slice thinly, against the grain. Cut scallions into 1-inch pieces. Slice the pepper lengthwise into strips.

5. 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.

beef grill salad EatingWell Meal Plan