Autumn Pear Salad with Grilled Sirloin & Blue Cheese Crumbles
Entree
Prep time:
2 hours 15 mins
Total time:
2 hours 25 mins
INGREDIENTS
- ¼ cup + 2 tablespoons olive oil, divided
- 2 tablespoons soy sauce
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 lime, juice of
- 2 tablespoons dark brown sugar
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground cumin
- 1 pound top sirloin steak (about 1 inch thick)
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon honey
- 3 ounces baby arugula
- 1 ripe pear, cored & sliced thinly
- ¼ cup blue cheese crumbles
- ¼ cup chopped pecans (optional)
- Freshly ground black pepper, to taste
INSTRUCTIONS
- Combine ¼ cup olive oil, soy sauce, green onions, garlic, lime juice, brown sugar red pepper flakes, & cumin in a large Ziploc bag. Add sirloin, seal bag, & allow to marinade in refrigerator for 2 hours.
- Preheat grill to medium-high heat. Once hot, remove steak from marinade & cook on grill for 4 minutes. Flipping only once, cook steak an additional 3 minutes for medium-rare (or longer to reach desired doneness). Transfer steak to cutting board & allow to rest for 5 minutes before slicing into thin strips.
- Meanwhile, in a small bowl, whisk together remaining 2 tablespoons olive oil, Dijon mustard, red wine vinegar, Worcestershire sauce, & honey. Set aside.
- Artistically arrange arugula, sliced pear, blue cheese crumbles & pecans onto 4 dinner plates. Divide sliced steak evenly between the 4 salads. Sprinkle salads with freshly cracked black pepper & lightly drizzle with Dijon dressing. Serve immediately.
NUTRITION INFORMATION
SERVING SIZE:
1 salad
CALORIES:
300
FAT:
13 g
CARBOHYDRATES:
9 g
SODIUM:
250 mg
FIBER:
1 g
PROTEIN:
32 g
CHOLESTEROL:
80 mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
