Salad and steak define traditional summer fare. Combining the two ingredients makes a delicious and nutritious meal for lunch or dinner. Serve the hearty salad with a hunk of fresh, hearty bread on the side; crusty, sourdough bread would be complementary.
Grilling the tender sirloin steak to perfection makes this meal luscious. The key to flavor is in the steak seasoning, applied like a rub before grilling. Use store-bought steak seasoning or take the recipe to the next level and make a very simple homemade batch of steak seasoning.
Crisp lettuce, ripe tomatoes and flavorful red onion round out a perfectly simple salad leaving the grilled stake as the main focus.
Sirloin Steak Salad
- 1 1/2 pounds boneless beef sirloin steak, 3/4" thick
- 1 tablespoon plus 1/2 teaspoon dry steak seasoning, store-bought or a homemade batch
- 1/3 cup bottles chili sauce, like Heinz brand
- 1/3 cup bottles sweet Vidalia onion salad dressing, like Healthy Options
- 8 cup (about 6 ounces or more) romaine and leaf lettuce, torn into bite-sized pieces
- 1 large tomato, cut into 8 wedges
- 1/2 small red onion, cut into 1/8-inch slices
- 1 package (4.4 ounces or about 1 cup) blue cheese, crumbled
Steak Seasoning Blend
- Kosher salt
- Garlic powder
- Onion powder
- Ground coriander
- Black pepper, coarsely ground
- Mix equal parts of Kosher salt, garlic powder, onion powder, coriander and paprika in a small bowl.
- Add in 1/2 part coarsely ground black pepper and combine.
Steak and Salad Preparation
- Prepare grill to cook at medium-high heat.
- Rub 1 tablespoon steak seasoning over both sides of steak.
- Grill steak over direct heat, turning once, 3 to 4 minutes per side for medium rare doneness. Transfer to cutting board and allow to rest for 5 minutes before slicing.
- In a small bowl, stir together chili sauce, blue cheese salad dressing and remaining 1/2 teaspoon dry steak seasoning. Set aside.
- Thinly slice steak against the grain.
- In a large serving bowl or on a platter, toss lettuce, tomato wedges, red onion, steak and blue cheese together. Serve on individual plates with reserved dressing on the side.