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Pepper-Crusted Steak House Salad

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Submitted by: gr8folks501311

 

Grilled top sirloin is combined in a salad bowl with iceberg lettuce, romaine, spinach, and other greens and tossed with balsamic vinaigrette.
 

Ingredients

  • 1 lb beef top sirloin steak, cut about 1-inch thick
  • 2 tsp coarse-ground black pepper
  • 1 tsp coarse salt
  • 1/2 head iceberg lettuce, torn into bite size pieces
  • 1/2 head romaine lettuce, torn into bite size pieces
  • 1 cup torn spinach leaves
  • 1 cup frisee (or curly endive)
  • 12 sprigs watercress, tough stems removed
  • 1 head radicchio, torn into bite size pieces
  • 1 large red onion, peeled, halved and thinly sliced
  • 1 lb (beefsteak) tomatoes, cored and cubed
  • 1/3 lb Roquefort cheese, crumbled
  • 1/2 cup chopped fresh basil
  • 1/2 cup bottled Balsamic Italian Vinaigrette

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Method

Rub both sides of beef with salt and pepper. Grill over medium heat 14-15 minutes for medium-rare to medium doneness. Place salad greens in large salad bowl and add radicchio, red onion and tomatoes; toss a few times to combine. Place grilled steak on cutting board and carve steak against the grain into 1/4" slices. Place sliced beef in the salad bowl; scatter Roquefort and basil over all. Drizzle salad with Balsamic Italian Vinaigrette and serve.

 

Notes:

 

Number of Servings: 4

 

Submitted by: gr8folks501311 ()

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