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Recipe: Chile-Spiced Sirloin Steak and Tomato Salad with Balsamic Vinaigrette

Salads - Main Dish
SIRLOIN STEAK AND TOMATO SALAD

"The steak of your choice atop a bed of arugula get a flavor boost from balsamic and parmesan."

1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
2 medium onions, cut into 1/2-inch thick slices
1/3 cup plus 1 tablespoon reduced-fat or regular balsamic vinaigrette, divided use
1/2 to 1 teaspoon chipotle chile powder
12 cups mixed salad greens
4 medium tomatoes, cut into wedges
Salt and pepper

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 degrees F) to medium (160 degrees 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.

Makes 4 servings
Source: Cattlemen's Beef Board
MsgID: 391273
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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