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.
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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
- 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.
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