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Sirloin Caesar Salad

SUBMITTED BY: Carol Sinclair

"A tangy sauce that combines bottled salad dressing, lemon juice and Dijon mustard flavors this filling main-dish salad. 'You save on cleanup time because both the steak and bread are cooked on the grill,' comments Carol Sinclair of St. Elmon, Illinois."
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PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound boneless top sirloin steak
  • 1 cup Caesar salad dressing
  • 1/4 cup Dijon mustard
  • 1/4 cup lemon juice
  • 6 French bread
  • 12 cups torn romaine
  • 1 medium tomato, chopped

DIRECTIONS

  1. Place steak in a large resealable plastic bag or shallow glass container. In a bowl, combine salad dressing, mustard and lemon juice; set aside 3/4 cup. Pour remaining dressing mixture over the steak. Seal or cover and refrigerate for 1 hour, turning occasionally. Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside.
  2. Drain steak, discarding marinade. Grill, covered, for 5-8 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Place romaine and tomato on serving platter. Slice steak diagonally; arrange over salad. Serve with the bread and remaining dressing.

FOOTNOTE

  • Nutritional Analysis: One serving (prepared with fat-free dressing) equals 214 calories, 586 mg sodium, 50 mg cholesterol, 18 gm carbohydrate, 22 gm protein, 6 gm fat. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
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