Currently viewing the tag: "Grilled Sirloin"

Grilled Sirloin Salad

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

JUNE 2003


Source: Cooking Light



Grilled Sirloin with Anchovy-Lemon Butter and Broccoli Rabe


This savory Grilled Sirloin with Anchovy-Lemon Butter and fresh and flavorful Broccoli Rabe is special enough for a dinner party, but fast enough for a weeknight meal. It’s to the table in 20 minutes.


Yield: Serves 4



•   Cooking spray

•  1 (1-pound) boneless sirloin steak

•  1/2 teaspoon kosher salt, divided

•  3/8 teaspoon ground black pepper

•  2 tablespoons unsalted butter

•  1 1/2 teaspoons grated lemon rind, divided

•  1 teaspoon fresh lemon juice

•  1/2 teaspoon anchovy paste

•  1 teaspoon extra-virgin olive oil

•  1/4 cup presliced onion

•  2 garlic cloves, sliced

•  1/4 teaspoon crushed red pepper

•  1/2 cup fat-free, lower-sodium chicken broth

•  8 ounces broccoli rabe (rapini), cut into 1-inch pieces



1.  Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook for 3 minutes on each side. Let stand 5 minutes. Cut steak across grain into thin slices.

2.  Place butter in a bowl. Microwave at HIGH 10 seconds. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon rind, juice, and anchovy paste; stir until combined. Set aside.

3.  Heat a skillet over medium-high heat. Add oil. Add onion; sauté 2 minutes. Add garlic and red pepper; sauté 30 seconds. Stir in broth and rabe; bring to a boil. Cover and simmer 3 minutes. Remove from heat; stir in remaining rind and salt.

4.  Place 3 ounces steak and 1/2 cup rabe on each of 4 plates. Top each steak with 1 1/2 teaspoons butter.

Laura Zapalowski, Cooking Light

MARCH 2012


Source: CookingLight