Arugula salad with grilled sirloin
2
Points®
Total time: 19 min • Prep: 6 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
Simply reading this recipe will make you ask for seconds. Ready in under 20 minutes, this salad is complete with rich grilled sirloin, fresh tomatoes, roasted red pepper and a homemade balsamic vinaigrette. The hearty 2-cup serving is generous enough for dinner but perfect for lunch as well. Letting the steak rest while you toss the salad lets the juices in the steak settle to keep the slices moist when they are cut. Try this salad topped with grilled chicken or some steamed shrimp for easy variations. The Italian balsamic vinaigrette is classic and great for many applications. Make a double batch and keep up to a week covered in the fridge.
Ingredients
Uncooked lean trimmed sirloin beef
1 pound(s), (1 inch thick), boneless
Table salt
¾ tsp
Black pepper
¼ tsp
Black pepper
⅛ tsp
Olive oil
1 Tbsp
Balsamic vinegar
1 Tbsp
Dijon mustard
1 tsp
Water
1 tsp
Shallot
1 large, minced
Garlic
1 clove(s), minced
Arugula
8 cup(s), loosely packed
Grape tomatoes
2 cup(s), halved
Roasted red peppers (packed in water)
1 cup(s), drained and chopped
Fresh basil
2 Tbsp, chopped
Shredded parmesan cheese
2 Tbsp, finely shredded
Cooking spray
1 spray(s)
Instructions
1
Spray large ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle steak with ½ teaspoon salt and ¼ teaspoon black pepper. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
2
Meanwhile, whisk together oil, vinegar, mustard, water, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper in large bowl. Stir in shallot and garlic. Add arugula, tomatoes, roasted peppers, and basil and toss to coat.
3
Divide salad evenly among 4 plates and sprinkle with Parmesan. Cut steak across grain into 12 slices. Top salad with steak and serve at once.
4
Serving size: 3 slices steak and about 2 cups salad
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