Garlic & Herb Steak Salad

The key to this protein-packed salad is coating lean Top Sirloin with a seasoned herb blend before grilling. Serve steak slices over spinach with grilled onions, tomatoes and eggs

Garlic & Herb Steak Salad
Photos courtesy of Beef. It's What’s For Dinner

11 ingredients

4 servings

25 minutes

Nutrition information per serving: 302 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 8 g Monounsaturated Fat;) 163 mg Cholesterol; 180 mg Sodium; 10 g Total Carbohydrate; 2.4 g Dietary Fiber; 31 g Protein; 3.4 mg Iron; 11 mg NE Niacin; 0.6 mg Vitamin B6; 1.7 mcg Vitamin B12; 5.2 mg Zinc; 38.3 mcg Selenium; 157.1 mg Choline.

Ingredients:

  • 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)

  • 1 tablespoon garlic & herb or onion & herb no-salt seasoning
  • 1 medium red onion, cut into 1/2-inch thick slices
  • 6 cups fresh baby spinach
  • 1 medium tomato, cut into wedges
  • 2 hard-boiled eggs, peeled and sliced

Dressing:

  • 2 tablespoons honey mustard

  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 2 teaspoons garlic & herb or onion & herb no-salt seasoning
  • 2 teaspoons fresh lemon juice

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Combine Dressing ingredients in small bowl. Reserve 1/4 cup dressing for salad. Brush remaining dressing on onion slices.

2. Press 1 tablespoon seasoning blend evenly onto beef Top Sirloin Steak Boneless. Place steak in center of grid over medium, ash-covered coals; arrange onion slices around steak. Grill steak, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onion 10 to 12 minutes (gas grill times remain the same) or until tender, turning occasionally.

3. Carve beef into slices. Divide spinach evenly among four plates. Top with steak slices, tomatoes, onions and eggs. Drizzle evenly with reserved 1/4 cup dressing.

Cook's Tip: To hard-boil eggs, place eggs in pan and fill with enough water to cover eggs by one inch. Heat just to boiling; cover pan and let eggs stand for 15 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.

Source: beefitswhatsfordinner.com

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.