High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
1 lb boneless top sirloin steak, about ¾ inch thick, trimmed
5 oz mixed spring greens
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
1 1/2 oz crumbled blue cheese
2 cloves garlic, minced
1/3 cup white balsamic or white wine vinegar
2 tbsp fresh grated horseradish
1 tbsp safflower or olive oil
1/2 tsp each sea salt and coarse ground black pepper
Heat a grill or large grill pan on medium-high an lightly brush with oil. Add steak and cook, turning once, to desired doneness, 6 to 8 minutes for medium rare and 8 to 10 minutes for medium (internal temperature should be at least 145°F when tested with an instant-read thermometer). Transfer to a cutting board and let rest for 10 minutes before thinly slicing against the grain.
Meanwhile, in a small bowl, whisk together all vinaigrette ingredients.
In a large bowl, combine greens, bell peppers, tomatoes and onion and toss with vinaigrette. Divide evenly among plates and top with steak and cheese.
Serving Size: 3 oz steak, 2 1/2 c greens mixture, 2 T vinaigrette
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.
Aside from ample health benefits in Sonja Finn's low-cal salad, there's a bounty of textures and flavors to experience – from the chewy feel of farro between your teeth, juxtaposed with smooth and creamy avocado, to the tangy taste of the Chile-Mint Vinaigrette.