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Sirloin Steak and Roasted Vegetable SaladThe complete recipe for Sirloin Steak and Roasted Vegetable Salad on Yahoo Shine.
  • 1 cup uncooked barley
  • 4 large Roma tomatoes, cut into quarters
  • 2 cups peeled baby carrots
  • 2 cups sliced green bell pepper, 1-inch thick
  • 2 teaspoons sodium-free herb seasoning
  • 1 teaspoon fresh dill, diced
  • 1 pound beef top sirloin steak, cut ¾-inch thick
  • ½ teaspoon black pepper, fresh cracked
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 cups Romaine lettuce
  • ½ cup Hidden Valley® Original Ranch® Light Dressing
  • 2 whole wheat pitas, 6½-inch diameter
  • Olive oil spray
  1. Prepare barley according to package directions.
  2. Drain and cool.
  3. Preheat oven to 400°F.
  4. Combine tomatoes, carrots and peppers in a large bowl.
  5. Coat with 3 seconds of olive oil spray and mix well.
  6. Place vegetables on a flat, nonstick oven pan and roast for 30 minutes or until tender.
  7. Season with sodium-free herb seasoning and fresh dill.
  8. Meanwhile, season steak with black pepper, onion powder and garlic powder.
  9. Place steak in center of grill over medium, ash-covered coals.
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Sirloin Steak and Roasted Vegetable Salad

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Ingredients

  • 1 cup uncooked barley
  • 4 large Roma tomatoes, cut into quarters
  • 2 cups peeled baby carrots
  • 2 cups sliced green bell pepper, 1-inch thick
  • 2 teaspoons sodium-free herb seasoning
  • 1 teaspoon fresh dill, diced
  • 1 pound beef top sirloin steak, cut ¾-inch thick
  • ½ teaspoon black pepper, fresh cracked
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 cups Romaine lettuce
  • ½ cup Hidden Valley® Original Ranch® Light Dressing
  • 2 whole wheat pitas, 6½-inch diameter
  • Olive oil spray

Directions

  1. 1Prepare barley according to package directions.
  2. 2Drain and cool.
  3. 3Preheat oven to 400°F.
  4. 4Combine tomatoes, carrots and peppers in a large bowl.
  5. 5Coat with 3 seconds of olive oil spray and mix well.
  6. 6Place vegetables on a flat, nonstick oven pan and roast for 30 minutes or until tender.
  7. 7Season with sodium-free herb seasoning and fresh dill.
  8. 8Meanwhile, season steak with black pepper, onion powder and garlic powder.
  9. 9Place steak in center of grill over medium, ash-covered coals.
  10. 10Grill uncovered, 13 –16 minutes for medium-rare to medium doneness, turning occasionally.
  11. 11Slice on the bias into ¼-inch strips.
  12. 12On large plates, layer the following: 1½ cups romaine lettuce, ¼ of the steak, ¼ of the veggie mix and ¼ of the barley.
  13. 13Top with 2 tablespoons of dressing.
  14. 14Cut the whole wheat pitas in half and cut each half into 3 equal-size wedges.
  15. 15Garnish each plate with three wedges of pita bread.

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