Opposites attract in this dish: hot steak sits atop cold salad, and tender meat contrasts with crunchy vegetables. The basic salad with red wine-lemon vinaigrette is easy and works great, but you can customize the salad with your favorite vegetables (or fruits) and dressing. Just about anything will match the steak.
Substitute flank steak for the sirloin if you prefer. Serve with thick slices of garlic bread and ice-cold beer.
Yield: 4 servings (serving size: 3 ounces steak and 3 cups salad)
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 pound lean boneless sirloin steak, trimmed
• 8 cups spring-blend salad greens
• 1 1/2 cups red bell pepper strips
• 1 cup vertically sliced red onion
• 1 tablespoon chopped fresh parsley
• 1 tablespoon red wine vinegar
• 1 teaspoon olive oil
• 1 teaspoon fresh lemon juice
• 1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed
1. Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.
2. While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.
Robyn Webb, Cooking Light
Source: Cooking Light