Fresh salad gets a shot of vitamin B12 and zinc when grilled and sliced Top Sirloin is added. The combo of chipotle powder and balsamic vinaigrette delivers big, bold flavors in this steak salad.
Brush onion slices with 1 tablespoon vinaigrette; set aside. Press chile powder onto beef steak. Place steak in center of grid over medium, ash-covered coals; arrange onions around steak. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 13 to 15 minutes or until tender, turning occasionally.
Separate onion slices into rings. Carve steak into slices. Season beef and onions with salt and pepper, as desired.
Toss salad greens with remaining 1/3 cup vinaigrette and divide among 4 salad plates. Top with tomatoes, onions and beef.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 246 Calories; 54 Calories from fat; 6g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 70 mg Cholesterol; 411 mg Sodium; 22 g Total Carbohydrate; 6.5 g Dietary Fiber; 30 g Protein; 3.6 mg Iron; 8.2 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 30.7 mcg Selenium; 110.5 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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