This is a great salad – perfect for when you need a little grounding but want to keep it light. The seasoning on the steak really brought amazing flavor to the salad.
I found this recipe in Cooking Light, June 2003. The recipe suggested serving with thick slices of garlic bread and ice cold beer. We opted for a good pugliese and a red blend.
One thing about this recipe – if it’s corn season, don’t use canned corn! I grilled two ears of corn instead. You really can’t beat that flavor! The only other change I made was not vertically slicing the onion. (I’m loving my mandolin slicer right now).
Excellent salad. Bon Appetit!
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound lean boneless sirloin steak, trimmed
8 cups spring-blend salad greens
1 1/2 cups red bell pepper strips
1 cup vertically sliced red onion
1 tablespoon chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed
Preparation:
- Combine first 7 ingredients
- Rub over both sides of steak
- Heat a nonstick grill pan over medium-high heat
- Add steak
- Cook 5 minutes on each side or until desired degree of doneness
- Cut the steak across grain into thin slices.
- While steak cooks, combine salad greens and remaining ingredients in a large bowl
- Toss well to coat
- Top with steak
eat while standing 