Pepper-crusted steak, grill-charred vegetables and sesame-ginger dressing turn fresh salad greens into an exciting main course.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1 clove garlic, minced||2 teaspoons black peppercorns, crushed|
|2 tablespoons reduced-sodium soy sauce||1 12-ounce sirloin steak, trimmed|
|2 tablespoons balsamic vinegar||1/8 teaspoon salt|
|2 teaspoons toasted sesame oil||16 scallions, white part only|
|2 teaspoons brown sugar||1 red bell pepper, halved lengthwise and seeded|
|1 teaspoon chopped fresh ginger||2 cups torn salad greens, such as escarole, curly endive, radicchio or watercress|
Preheat grill to high.
Combine garlic, soy sauce, vinegar, oil, brown sugar and ginger in a blender or food processor; blend until smooth. Set aside.
Press peppercorns into both sides of sirloin. Season with salt. Place the sirloin, scallions and bell pepper halves on the grill and cook for 4 minutes. Turn over and cook until the meat is medium-rare and the vegetables are slightly charred, about 4 minutes more.
Let sirloin rest for 5 minutes, then slice thinly, against the grain. Cut scallions into 1-inch pieces. Slice the pepper lengthwise into strips.
Toss greens with the reserved dressing in a large bowl. Arrange on a platter or 4 plates. Top with sirloin and grilled vegetables. Serve immediately.
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