Grilled sirloin with arugula and bell pepper salad
2
Points®
Total time: 29 min • Prep: 10 min • Cook: 9 min • Serves: 4 • Difficulty: Easy
Serve your family a delicious, flavorful steak salad that comes together in just under 20 minutes. Everything in this one-dish meal is prepared on the grill pan so clean up is just as easy as preparing the dinner. To add more color to the salad, use a combination of red, yellow, and orange bell peppers.
Ingredients
Olive oil cooking spray
2 spray(s)
Red bell pepper
3 medium, quartered
Uncooked lean trimmed sirloin beef
1 pound(s), boneless
Table salt
1⅛ tsp
Black pepper
¼ tsp
Black pepper
⅛ tsp
Extra virgin olive oil
2 Tbsp
Red wine vinegar
1 Tbsp
Shallot
1 small, minced
Dijon mustard
1 tsp
Arugula
8 cup(s), lightly packed
Fresh parsley
2 Tbsp, chopped
Capers
1 Tbsp, drained
Instructions
1
Lightly spray bell peppers with olive oil nonstick spray. Sprinkle peppers and steak with 1 teaspoon salt and 1/4 teaspoon black pepper.
2
Spray large ridged grill pan with nonstick spray and set over medium-high heat until hot. Add steak and peppers and cook, turning once, until peppers are crisp-tender and instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
3
Meanwhile, whisk together oil, vinegar, shallot, mustard, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon black pepper in large bowl.
4
Cut steak across grain into 16 thin slices. Thinly slice bell peppers. Add arugula and bell peppers to dressing and toss to coat. Divide salad among 4 plates and top evenly with steak. Sprinkle with parsley and capers.
5
Per serving (4 slices steak and 3 cups salad)
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