Garlic & Herb Steak Salad
  • 20 to 25 minutes
  • Makes 4 servings
  • Salad

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.

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

Instructions

  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.
  • Test Kitchen Tips Insert an instant-read thermometer horizontally from the side so it penetrates the thickest part or center of the steak not touching bone or fat