Prep:
20 min
|
Cook:
30 min
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 18 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 1Prepare barley according to package directions. Rinse, drain, and allow to cool.
-
Step 2Preheat oven to 400°F.
-
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.
-
Step 4Preheat the grill.
-
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.
-
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.
-
For safe meat preparation, reference the USDA website.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(9 people made this)
Hidden Valley® Ranchology Rewards
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?
Join Now
HV Hot Shot
Couldn't Be Simpler
Off to the Rewards