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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I love to put together healty dishes from a variety of foods, Nicole Bresee writes from Westport, Ontario. My husband, Steve, especially likes salad, and I like steak, so this recipe really suits us.Nicole Bresee, Westport, Ontario Ingredients:
5 tablespoons plus 1 teaspoon olive oil, divided |
4 tablespoons red wine vinegar, divided |
1/2 pound beef top sirloin steak |
1/2 medium red onion, sliced and separated into rings |
1/2 medium green pepper, julienned |
4 cups torn mixed salad greens |
1/2 cup fresh raspberries |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large resealable plastic bag, combine 2 tablespoons oil and 1 tablespoon vinegar; add the steak. Seal bag and turn to coat; refrigerate for 1 hour.
2. Place onion and green pepper on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly.; set aside.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Grill vegetable packet, covered, for 8-10 minutes or until crisp-tender. Open foil carefully to allow steam to escape.
5. Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the salad greens, raspberries and grilled vegetables. In a small bowl, whisk the salt, pepper and remaining oil and vinegar; pour over salad and toss to coat. Slice steak across the grain; arrange over salad. Yield: 2 servings.
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