Easy Sirloin Caesar Salad

Name: Easy Sirloin Caesar Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 beef top sirloin steak (3/4 inch thick and 1 pound); 235 milliliters creamy Caesar salad dressing; 62 milliliters Dijon mustard; 6 slices French bread (1 inch thick); 61 milliliters lemon juice; 564 grams torn romaine; 1 medium tomato, chopped

The recipe Easy Sirloin Caesar Salad is ready in around 20 minutes and is definitely a tremendous dairy free option for lovers of American food. This recipe serves 6. One portion of this dish contains about 18g of protein, 26g of fat, and a total of 462 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a main course. This recipe from Taste of Home requires lemon juice, creamy caesar salad dressing, dijon mustard, and bread. Users who liked this recipe also liked Baked Sirloin Steak, Elk Sirloin Tacos With Pickled Jalapeños, and Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes.

Instructions

In a small bowl, whisk the salad dressing, mustard and lemon juice; set aside 3/4 cup.

Ingredients you will need

Salad Dressing

Lemon Juice

Mustard

Equipment you will use

Whisk

Bowl

Pour 3/4 cup dressing mixture in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally. Cover and refrigerate remaining dressing mixture.

Ingredients you will need

Steak

Equipment you will use

Ziploc Bags

Brush both sides of bread with 1/4 cup of the reserved dressing mixture. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill bread, uncovered, over medium heat for 1-2 minutes on each side or until lightly toasted. Wrap in foil and set aside.

Ingredients you will need

Cooking Oil

Bread

Wrap

Equipment you will use

Paper Towels

Grill

Tongs

Aluminum Foil

Drain and discard marinade. Grill steak, covered, over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Marinade