Beef

Sweet Pepper Sirloin Salad with Fresh Horseradish Vinaigrette & Blue Cheese

This satisfying salad is a quick dinner recipe with a delicious combination of crisp veggies, juicy steak and pungent blue cheese.

None

Servings
4
Prep Time
15 min
Cook Time
10 min
Duration
25 min

Ingredients

  • 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

Vinaigrette

  • 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

Preparation

  1. 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.
  2. Meanwhile, in a small bowl, whisk together all vinaigrette ingredients.
  3. 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.

Nutrition Information

  • Serving Size 3 oz steak, 2 1/2 c greens mixture, 2 T vinaigrette
  • Calories 221
  • Carbohydrate Content 13 g
  • Cholesterol Content 36 mg
  • Fat Content 10 g
  • Fiber Content 2 g
  • Protein Content 21 g
  • Saturated Fat Content 3 g
  • Sodium Content 441 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g