Grilled Sirloin Salad

How to Make Grilled Sirloin Salad

1. 1

   Step 1: Marinate the steak

   Pat the sirloin dry and place it on a tray. Mix 1 tablespoon of the olive oil with the minced garlic and kosher salt and pepper, then rub all over the steak; let it rest at room temperature for 15 minutes while you prep the rest.

   For this step

   • 1 poundTop sirloin steak
   • 2 clovesGarlic, minced (about 2 cloves)
   • 1 teaspoonKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Whisk the dressing

   In a small bowl whisk together the balsamic vinegar, Dijon mustard and the remaining 2 tablespoons of olive oil until emulsified. Taste and adjust seasoning; set the dressing aside at room temperature so the flavors meld.

   For this step

   • 2 tablespoonsBalsamic vinegar
   • 1 teaspoonDijon mustard
   
3. 3

   Step 3: Grill the sirloin

   Preheat a grill or heavy grill pan to high and oil the grates. Grill the steak 4–6 minutes per side for medium-rare (longer if you prefer), then transfer to a cutting board and let rest 5–10 minutes so juices redistribute.
   
4. 4

   Step 4: Assemble the salad

   Toss the mixed greens, halved cherry tomatoes, sliced cucumber and red onion with most of the dressing in a large bowl, saving a little for finishing. Arrange the dressed salad on plates and sprinkle with crumbled feta.

   For this step

   • 5 ouncesMixed salad greens
   • 1 cupCherry tomatoes, halved
   • 1 smallCucumber, thinly sliced (small)
   • 1/4 mediumRed onion, thinly sliced
   • 2 ouncesCrumbled feta cheese
   
5. 5

   Step 5: Slice the steak and serve

   Thinly slice the rested sirloin against the grain and arrange on top of each salad. Drizzle with the remaining dressing, finish with a crack of fresh pepper, and serve immediately.
   

1. Pat the sirloin dry and place it on a tray. Mix 1 tablespoon of the olive oil with the minced garlic and kosher salt and pepper, then rub all over the steak; let it rest at room temperature for 15 minutes while you prep the rest.
2. In a small bowl whisk together the balsamic vinegar, Dijon mustard and the remaining 2 tablespoons of olive oil until emulsified. Taste and adjust seasoning; set the dressing aside at room temperature so the flavors meld.
3. Preheat a grill or heavy grill pan to high and oil the grates. Grill the steak 4–6 minutes per side for medium-rare (longer if you prefer), then transfer to a cutting board and let rest 5–10 minutes so juices redistribute.
4. Toss the mixed greens, halved cherry tomatoes, sliced cucumber and red onion with most of the dressing in a large bowl, saving a little for finishing. Arrange the dressed salad on plates and sprinkle with crumbled feta.
5. Thinly slice the rested sirloin against the grain and arrange on top of each salad. Drizzle with the remaining dressing, finish with a crack of fresh pepper, and serve immediately.