Grilled Sirloin Steak Salad

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This hearty salad is a great way to use up leftover steak. It's a great recipe for a busy weeknight.

Time 30 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

STEAK

  • 2 lb Steak , sirloin
  • to taste Salt
  • to taste Black pepper, freshly ground
  • 1 tbsp Neutral oil

SALAD

  • ½ cup Green onion, chopped
  • 1 Cucumber,  cut in 2.5 cm / 1” pieces
  • 1 cup Cherry tomato, halved
  • 2 Avocado, peeled and pitted
  • 1 bunch Cilantro, chopped
  • 3 tbsp Lime juice
  • 1 tbsp Olive oil, extra virgin
  • to taste Salt
  • to taste Black pepper, freshly ground

METHOD

  • Season steak on both sides with salt and black pepper.
  • In a large skillet, heat neutral oil over high heat until hot but not smoking. Add steak and sear until brown, about 5 minutes per side for medium-rare. Transfer to a plate and cover with aluminum foil. Let rest.
  • In a large bowl, combine green onion, cucumber, tomato, avocado, cilantro, lime juice and olive oil. Toss well. Season with salt and black pepper.
  • Slice steak. Divide steak and salad evenly among four plates. Serve.

NOTES

  • Add chicken, shrimp or tofu if desired 
  • You can substitute rice vinegar for lime juice 
  • Alternatively, you can use peanut oil 
  • Using a wooden spoon to stir is recommended due to high temperature (i.e silicone may melt)

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