Description
Tender grilled sirloin steak served on a bed of fresh baby spinach with juicy cherry tomatoes and thinly sliced red onion, finished with a light balsamic and olive oil dressing. This simple yet elegant grilled steak and spinach salad is perfect for a nutritious weeknight dinner or a healthy meal to impress guests.
Ingredients
Steak and Seasoning
- 1 pound sirloin steak
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Salad
- 5 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Season the steak: Pat the sirloin steak dry and sprinkle it evenly with garlic powder, salt, and black pepper to enhance the flavor before grilling.
- Grill the steak: Preheat your grill to medium-high heat. Place the steak on the grill and cook for 4 to 6 minutes on each side, or until you reach your preferred doneness.
- Rest the steak: Remove the steak from the grill and let it rest on a cutting board for 5 minutes to allow the juices to redistribute, ensuring a juicy result.
- Prepare the salad base: On a serving platter, arrange the fresh baby spinach, halved cherry tomatoes, and thinly sliced red onion evenly.
- Slice and top: Thinly slice the rested steak against the grain and arrange it over the spinach salad.
- Dress and serve: Drizzle the olive oil and balsamic vinegar over the salad and steak just before serving to add brightness without wilting the greens.
Notes
- Allowing the steak to rest after grilling keeps it juicy and tender.
- For extra flavor, sprinkle crumbled blue cheese or feta over the salad before serving.
- This dish pairs wonderfully with roasted potatoes as a hearty side.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
