Sweet Pepper Sirloin Salad
The beginning of fall is a great season for dinner entrees that feel denser, while still enjoying the bounty of summer vegetables. This Sweet Pepper Sirloin salad, from Clean Eating Magazine, is a perfect example. Bell peppers are bursting with vitamin C, and spinach is packed with vital nutrients such as iron and beta-carotene, and it’s a good source of fiber.
– High-heat cooking oil (such as sunflower, safflower, peanut, or grape seed
oil), as needed.
– 1 lb boneless top sirloin steak, about 3/4 inch thick, trimmed of visible fat
– 5 oz mixed spring greens
– 1/2 yellow bell pepper, sliced
– 1/2 orange bell pepper, sliced
– 1 cup grape tomatoes, halved
– 1/2 cup thinly sliced red onions
– 1 1/2 oz crumbled blue cheese
– 2 cloves garlic, minced
– 1/3 cup white balsamic, white wine or sherry vinegar
– 2 tbsp safflower or extra virgin olive oil
– 1/2 tsp each sea salt and coarse ground pepper
1. Heat a large grill pan, or cook on outdoor grill, to medium-high heat. Brush
cooking medium with cooking oil. Add steak and cook, turning once, to desired
doneness (6-8 minutes for medium rare, or internal temperature of 145 degrees;
add 7-10 minutes for medium, or internal temperature of 160 degrees). Transfer
cooked meat to cutting board and let rest for 10 minutes. Thinly slice against
the grain into 16 three ounce portions.
2. In a small bowl, whisk together all vinaigrette ingredients.
3. In a large bowl, combine greens, bell peppers, tomatoes, and onion. Top with
steak, vinaigrette and cheese, dividing evenly.
Serving: 3 oz steak, 2 1/2 cups greens mixture, 2 tbsp vinaigrette
Calories- 221, Total Fat- 10g, Sat. fat- 3g, Carbs- 13g, Fiber-2g, Sugar-7g,