Prep:
5 min
|
Cook:
35 min
Sirloin Steak and Roasted Vegetable Salad
- Prep: 45 min
- Cook: 45 min
- Total: 1 hr 30 min
- Servings: 4
Rated 4.8571/5
based on 14 customer reviews
Ingredients (14)
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½ teaspoon cracked black pepper
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¼ teaspoon garlic powder
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½ teaspoon onion powder
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1 cup uncooked barley
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1 pound beef top sirloin steak cut 1-inch thick
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1 teaspoon fresh dill
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2 (6-inch) whole wheat pitas lightly toasted, cut into 6 wedges each
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2 medium green bell peppers cut into 1-inch pieces
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2 teaspoons sodium-free herb seasoning
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4 cups Romaine lettuce
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4 large Roma tomatoes cut into wedges
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8 ounces baby carrots peeled
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olive oil spray
Steps (6)
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Step 1Prepare barley according to package directions. Rinse, drain, and allow to cool.
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Step 2Preheat oven to 400°F.
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Step 3In 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.
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Step 4Preheat the grill.
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Step 5Season 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.
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Step 6Divide 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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For safe meat preparation, reference the USDA website.
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