Grilled sirloin with arugula and bell pepper salad

Total Time
29 min
10 min
9 min
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.


Olive oil cooking spray

2 spray(s)

Sweet red pepper(s)

3 medium, quartered

Uncooked lean trimmed sirloin beef

1 pound(s), boneless

Table salt

1 tsp

Black pepper

¼ tsp

Black pepper


Extra virgin olive oil

2 Tbsp

Red-wine vinegar

1 Tbsp

Uncooked shallot(s)

1 small, minced

Dijon Mustard

1 tsp


8 cup(s), lightly packed

Fresh parsley

2 Tbsp, chopped


1 Tbsp, drained


  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)