Summer Grilled Sirloin Steak Salad A1 Recipes

GRILLED STEAK AND MUSHROOM SALAD

My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. -Julie Cashion, Sanford, Florida More Mushroom Salad Recipes »

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Grilled Steak and Mushroom Salad image

Steps:

In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.

Nutrition Facts : Calories 299 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 378mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.

Ingredients

6 tablespoons olive oil, divided
2 tablespoons Dijon mustard, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 beef top sirloin steak (1-1/2 pounds)
1 pound sliced fresh mushrooms
1/4 cup red wine vinegar
1 medium bunch romaine, torn

GRILLED STEAK AND SUMMER VEGETABLE SALAD

Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 45m

Number Of Ingredients 13

Grilled Steak and Summer Vegetable Salad image

Steps:

Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.

Nutrition Facts : Calories 460 g, Fat 27 g, Fiber 7 g, Protein 32 g

Ingredients

1/3 cup extra-virgin olive oil, plus more for grill
2 sprigs rosemary
5 garlic cloves, thinly sliced
1 1/4 pounds hanger steak
Coarse salt and ground pepper
1 medium eggplant, cut into 1/4-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
1 yellow squash, cut into 1/4-inch-thick slices
1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved
1 bunch scallions
1 sweet bell pepper (any color), cut into sixths, seeds and stem removed
2 tablespoons balsamic vinegar
1 1/2 teaspoons honey

SIRLOIN STEAK SALAD

This recipe was attached to some fresh chives I purchased at Publix (our local supermarket). Haven't made it yet, but it looks to be a light and refreshing main dish to make on a summer evening -- when all the kids come over I'm going to try it (with my husband as "grill master"). I like the fact that much of it can be pre-prepped. For our family, it will be a meal-in-one. All we'll need to add is a dessert. (Note: cooking time includes the time for cooling the steak.)

Provided by TasteTester

Categories Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Sirloin Steak Salad image

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.

Ingredients

12 ounces beef top sirloin steaks, 1-inch thick
2 cups cherry tomatoes or 2 cups grape tomatoes, halved
1 medium red onion, peeled and very thinly sliced
1 medium red bell pepper, julienned
1 cup sliced mushrooms
1/4 cup chopped fresh chives
3 tablespoons chopped fresh parsley
1/4 cup Italian salad dressing
6 cups lettuce (or amount you want, iceberg, romaine, or your favorite lettuce.)