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Peace. Love. Ranch.

Sirloin Steak and Roasted Vegetable Salad

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

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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32 Reviews


recommend 84.4% would recommend this recipe

Rated 4 out of 5 by from My steak was undercooked This was delicious but I ended up cooking my steak for a little longer (as to my liking). I would make this again!
Date published: 2023-07-22
Rated 5 out of 5 by from Tasty We loved this, we do grill the steak on the grill for more flavor. Some times we use chicken or pork instead of the steak based on what we have on hand.
Date published: 2023-06-04
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