Sirloin Steak and Roasted Vegetable Salad
Ingredients(14)
cracked black pepper
½ teaspoon
garlic powder
¼ teaspoon
onion powder
½ teaspoon
1 cup
uncooked barley
1 cup
beef top sirloin steak cut 1-inch thick
1 pound
fresh dill
1 teaspoon
whole wheat pitas lightly toasted, cut into 6 wedges each
2 (6-inch)
medium green bell peppers cut into 1-inch pieces
2
sodium-free herb seasoning
2 teaspoons
Romaine lettuce
4 cups
large Roma tomatoes cut into wedges
4
baby carrots peeled
8 ounces
olive oil spray
For safe meat preparation, reference the USDA website.
Steps(6)
- 1
Prepare barley according to package directions. Rinse, drain, and allow to cool.
- 2
Preheat oven to 400°F.
- 3
In a medium bowl, add the olive oil, herb seasoning, and dill, and whisk until emulsified. Add the tomatoes, carrots, and peppers and mix until well coated. Place the vegetables on a flat, nonstick oven pan and roast for 30 minutes or until tender.
- 4
Preheat the grill.
- 5
Season the steak with black pepper, onion powder, and garlic powder. Grill the steak over medium, ash-covered coals. Grill uncovered, for 5-7 minutes on each side for medium-rare, turning once. Remove the meat from the grill, allow to rest, covered, for 5 minutes before slicing.
- 6
Divide the lettuce leaves between 4 dinner plates. Top the lettuce with even amounts of the barley, vegetables, and steak. Top each serving with 2 tablespoons of the dressing and the toasted pita bread.
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