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Peace. Love. Ranch.

Sirloin Steak and Roasted Vegetable Salad

  • Prep Time 45 min
  • Cook Time 45 min
  • Servings 4

Ingredients (14)

  • cracked black pepper ½ teaspoon
  • garlic powder ¼ teaspoon
  • onion powder ½ teaspoon
  • 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. 1
    Prepare barley according to package directions. Rinse, drain, and allow to cool.
  2. 2
    Preheat oven to 400°F.
  3. 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. 4
    Preheat the grill.
  5. 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. 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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18 Reviews


recommend 88.9% would recommend this recipe

Rated 5 out of 5 by from Roasted veggies and steak as a salad delish Great dish love it always love dishes with vegetables might skip adding riice
Date published: 2021-04-01
Rated 5 out of 5 by from HV - Sirloin Steak and Roasted Vegetable Salad Looks tasty and easy way to use left overs. I recommend.
Date published: 2020-11-17
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