Best Sirloin Steak Salad Recipes

BEEF BRUTUS: CAESAR SALAD WITH SLICED SIRLOIN STEAK

Steps:

• Preheat an indoor electric grill to high, outdoor gas grill to medium high or, prepare charcoal.
• Brush meat on both sides with Worcestershire, balsamic, and oil. Let meat rest 10 minutes. Grill meat 4 to 6 minutes on each side (that is medium-rare to medium-well range). Let meat rest another 5 to 10 minutes for juices to redistribute before you slice steak to serve. Slice meat on an angle, thinly, against the grain of the meat.
• To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. Brown garlic bread under broiler or on outdoor grill and cut the bread into chunks.
• To serve, pile Caesar salad greens on plate, garnish with chunks of garlic bread (rather than traditional croutons) an extra sprinkle of cheese, black pepper; a pile of thinly sliced sirloin along side.

BISON SIRLOIN STEAK AND VEGETABLE KABOBS WITH COUSCOUS SALAD

Steps:

• Preheat grill on high for 5-10 minutes.
• Thaw and cut bison sirloin steaks into 1 inch pieces, place in bowl and set aside.
• In large bowl combine olive oil, vinegar, garlic, black pepper, oregano, basil, thyme and seal salt to make marinade. Add vegetables to marinade and toss to coat. Assemble vegetable skewers, alternating vegetables. Continue until all vegetables are gone.
• Add bison sirloin to remaining marinade left over in the mixing bowl and toss to coat. Assemble bison skewers with remaining skewers.
• Place vegetable skewers on the well-heated grill 2-3 minutes before adding the bison skewers, they will take longer to cook.
• Turn vegetable skewers over once and then add bison skewers to the grill. Cook for about 3-4 minutes, turn bison skewers and cook an additional 3-4 minutes or until done (8-11 minutes total cooking time).
• Preheat oven to 400°F.
• Toss butternut squash with 1 tablespoon olive oil and sprinkle with salt and pepper.
• Roast in preheated oven for 20 minutes on a sheet pan.
• Turn squash over, add tomatoes. Continue to roast until soft and golden brown, about 20 minutes more.
• Combine prepared couscous and remaining ingredients in mixing bowl and toss. Chill for 4 hours and serve.

THAI-STYLE SIRLOIN STEAK WITH RED CURRY SAUCE AND SPICY CARROT SALAD

Steps:

• Season the steak all over with 1-1/2 tsp. salt and 1/4 tsp. pepper. Heat 1 Tbs. of the oil in a large heavy-duty skillet over medium-high heat. Cook the steak, flipping once, until well browned outside and medium rare inside, 10 to 12 minutes total. Meanwhile, put the remaining 1 Tbs. oil, 2 Tbs. of the lime juice, 1-1/2 Tbs. of the fish sauce, and 1 tsp. of the sugar in a large bowl and whisk to combine and dissolve the sugar. Add the carrots, cilantro, and chiles and toss well to coat. When the steak is done, transfer to a large plate, loosely cover with foil, and keep warm. Return the skillet to the stovetop over medium-low heat. Add 1/3 cup water and bring to a boil, scraping with a wooden spoon to release any brown bits. Add the coconut milk, curry paste, and the remaining 1 Tbs. lime juice, 1/2 Tbs. fish sauce, and 1 tsp. sugar; cook, whisking constantly, until thickened and fragrant, 4 to 5 minutes. Season to taste with salt and pepper. Thinly slice the steak across the grain and transfer to plates. Spoon the sauce over the top and serve with the carrot salad on the side.

SIRLOIN STEAK SALAD

Steps:

• Preheat grill to medium heat. Season steak with salt and pepper.
• Grill steak to desired doneness (14-18 minutes for medium rare; 18-22 minutes for medium, depending on the thickness of your steak). Turn once and cool 10 minutes before slicing for the salad.
• Thinly slice steak on the diagonal. Combine steak, tomatoes, onion, bell pepper, mushrooms, chives and parsley. Drizzle with dressing; toss to coat. Serve on the lettuce of your choice.

SIRLOIN STEAK AND PASTA SALAD

Steps:

• Preheat broiler. While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 1/2 minutes. Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well. Sprinkle steak with the garlic-pepper blend. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese. Nutritional Information Calories: 437 (24% from fat) Fat: 11.8g (sat 4.3g,mono 4.5g,poly 0.8g) Protein: 29.4g Carbohydrate: 54.4g Fiber: 4.4g Cholesterol: 54mg Iron: 4.5mg Sodium: 582mg Calcium: 100mg

ETHIOPIAN SIRLOIN STEAK WITH ROASTED TOMATO SALAD

Steps:

• Preheat oven to 350°F. Sprinkle 1 Tbsp berbere spice over the steaks, and let steaks sit at room temperature for 1 hour.
• Toss the red and yellow tomatoes with the olive oil, salt and pepper, and place in single layer on a large rimmed baking sheet. Bake in oven for 45 minutes or until the tomatoes are just starting to brown. Once cooked, let the tomatoes cool completely.
• While tomatoes are baking, prepare the dressing by combining lemon juice with remaining 1/2 Tbsp berbere. Add cucumber, celery, celery leaves, parsley, capers, vinegar, onion, salt and pepper. Add cooled roasted tomatoes, and toss well. Cover bowl and store in fridge until ready to serve.
• In a large skillet, melt the butter, stir a little salt and pepper into the melted butter. Add steaks to the melted butter, and cook over medium heat for 5 minutes or until richly browned. Turn the steaks, and cook other side for 6 minutes longer for medium-rare (or longer, if desired). Let rest 10 minutes before serving.
• To serve, place a lettuce leave in the center of 4 individual dinner plates. Top each lettuce leaf with a cooked sirloin steak. Spoon some of the roasted tomato salad on top of each steak, and serve immediately.

SPINACH AND FATOUSH SALAD WITH SIRLOIN STEAK

Steps:

• Season the sirloin with salt and pepper. Sear the steak in a heavy-bottomed pan for 4 to 5 minutes until medium rare.
• In a large bowl whisk together lemon juice, salt, ground cumin, and olive oil. Add scallions, cucumbers, tomatoes, chickpeas, parsley, and mint. Toss to combine. Add spinach and pita. Toss to combine, taste and adjust seasonings.
• Thinly slice the sirloin (portion control the meat according to your needs). Mound the salad onto a large plate. Top with overlapping pieces of the sirloin steak. Serve immediately.
• Preheat the oven to 350 degrees F.
• Cut each pita into 8 pieces. Lightly spray the pita with olive oil. Sprinkle with cumin and season with salt and pepper, to taste. Place on a baking sheet and bake until crisp, shaking the pan halfway through cooking, about 10 to 15 minutes

SIRLOIN STEAK & PASTA SALAD

Steps:

• *Bring water to boil in pot. Add peas, boil 2-3 minutes. Drain. Rinse with cold water.
• *Cut cherry tomatoes in half
• *cook pasta according to package
• *Combine peas, pasta & tomatoes in a large bowl. Toss gently.
• *In a small bowl; Whisk lemon juice, lemon zest, olive oil, parsley, garlic, salt & pepper until well blended.
• *Add to pasta mixture tossing to coat. Sprinkle 1/2 envelope of the Italian seasoning...tossing gently again.
• *Grill seasoned steak (we marinate ours overnight) Or you can Broil steak in oven for 9-12 minutes, turning once during cooking time.
• *Thinly slice steak. Add to pasta mixture. Stir gently. Or you can add sliced steak to each person's plate~

SIRLOIN STEAK AND ARUGULA SALAD

Steps:

• Place arugula in a medium bowl. Lightly sprinkle with olive oil. Add a splash of vinegar. Toss and place the greens on a dinner plate.
• Top the greens with sliced sirloin steak.
• Sprinkle blue cheese crumbles over salad.
• Add tomatoes to the side of the plate.