Sirloin Steak and Roasted Vegetable Salad

  • Prep: 45 min
  • Cook: 45 min
  • Total: 1 hr 30 min
  • Servings: 4
Rated 4.8333/5 based on 12 customer reviews

Ingredients (14)

  • ½ teaspoon cracked black pepper
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup uncooked barley
  • 1 pound beef top sirloin steak cut 1-inch thick
  • 1 teaspoon fresh dill
  • 2 (6-inch) whole wheat pitas lightly toasted, cut into 6 wedges each
  • 2 medium green bell peppers cut into 1-inch pieces
  • 2 teaspoons sodium-free herb seasoning
  • 4 cups Romaine lettuce
  • 4 large Roma tomatoes cut into wedges
  • 8 ounces baby carrots peeled
  • olive oil spray

Steps (6)

  • Step 1
    Prepare barley according to package directions. Rinse, drain, and allow to cool.
  • Step 2
    Preheat oven to 400°F.
  • Step 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.
  • Step 4
    Preheat the grill.
  • Step 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.
  • Step 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.
  • For safe meat preparation, reference the USDA website.

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Rated 5 out of 5 by from Yum! Easy to make yet tastes just like something you'd find at an elegant restaurant.
Date published: 2019-06-18
Rated 4 out of 5 by from steak salad another fine way to use steak.healthy and good taste.
Date published: 2018-08-07
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