Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 8,000+ healthy, delicious recipes

Grilled sirloin with arugula and bell pepper salad

4
4
4
SmartPoints® value per serving
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. Red bell peppers are green peppers that have ripened longer. When selecting peppers, you can choose from male or female peppers. Male peppers have three bumps on them while female peppers have three. The female peppers are full of seeds and slightly sweeter than the males.

Ingredients

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

1⅛ tsp

Black pepper

¼ tsp

Black pepper

⅛ tsp

Extra virgin olive oil

2 Tbsp

Red-wine vinegar

1 Tbsp

Uncooked shallot(s)

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)

More recipes for you

More recipes for you